Tag Archives: Ground Pork

Classic Spaghetti & Meatballs

15 Apr
2014-04-09 17.59.35

I had a pretty picture all set up of the beautiful sauce & meatballs sitting on top of the spaghetti with cheese and then I promptly forgot about the picture and ate it instead. So here’s my half-eaten plate of spaghetti & meatballs!

I don’t know what it is about spaghetti and meatballs that’s so fun. It always just looks so delicious and comforting. Now I typically just make spaghetti with meat sauce, but every once in a while I like to mix it up a bit and do meatballs instead. These meatballs are super easy to make and have a great flavor from using a 50/50 mixture of ground pork and ground beef. And the spaghetti sauce is killer too. This whole recipe will probably take close to 2 hours to make, but most of that is for the sauce to simmer. Well worth the time I say.

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For the Meatballs:

  • ¾ pound ground pork
  • ¾ pound ground beef
  • 1 Tablespoon onion, minced
  • ½ teaspoon parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic salt
  • 2 eggs, well beaten
  • 1-1½ cups Italian seasoned breadcrumbs

Preheat oven to 450°F.

In a large mixing bowl add the meats and blend together with your hands. Add the onion, parsley, pepper, and garlic salt. Mix again with your hands until the seasonings are well blended with the meat. Add the eggs and while mixing, add in the bread crumbs ½ cup at a time (up to 1½ cups) until the meat begins to feel slightly firm.

Form the meat into 1½” balls with your hands and place on a baking sheet so the meatballs are close but not touching. Bake for 10 minutes or until browned. The meatballs will not be fully cooked.  (Start sauce while meatballs are cooking).

Adapted from Food.com

For the Sauce:

  • 1 Tablespoon olive oil
  • 1 small onion, chopped
  • 3-4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 2 cups water
  • 3 teaspoons dried basil
  • 2 teaspoons dried parsley flakes
  • 1½ teaspoons brown sugar
  • 1 teaspoon salt
  • ¼-½ teaspoon crushed red pepper flakes
  • ¼ fresh ground black pepper
  • ¼ cup red wine
  • 1 pound spaghetti noodles

In a large, heavy stockpot, cook the onions in olive oil until softened. Add garlic, tomatoes, tomato paste, tomato sauce, and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and bring to a simmer. Stir in red wine & meatballs.

Simmer on low, stirring occasionally for at least an hour. About 10-15 minutes before sauce is ready, cook spaghetti noodles.

Spoon sauce and meatballs over drained spaghetti and sprinkle with fresh Parmesan cheese.

Adapted from Food.com

Pot Stickers with Soy Ginger Dipping Sauce

22 Aug

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I LOVE pot stickers.  They are probably one of my favorite foods, especially this recipe. While they are incredibly easy to make, they are a little time consuming. But the end result is totally worth it. I used my tiny scoop this time and it made the filling process go much faster.

Also, do not skip the dipping sauce… it takes like 5 minutes to make and really adds a lot of flavor. You could eat these alone or pair them with one of my other favorite Asian dishes: Spicy Peanut Ginger Noodles.

Pot Sticker Recipe

Soy Ginger Dipping Sauce Recipe

Meatloaf Cupcakes

6 Nov

 

If you don’t tell me these are the cutest meatloafs you’ve ever seen, I’m going to punch you in the face. Just kidding. But for reals though, aren’t these adorable? And they weren’t even hard to make. Much fancier and easier to make than they look. I used the recipe posted for these, but I’m sure you could use any favorite meatloaf recipe you’ve already got. Also as a tip, make sure you don’t skimp on the mashed potato frosting. The potatoes hold their shape better when there’s a lot of them on top of the meat. Oh and one more thing, check out the video on this page for a great tip on how to load up a pastry bag. No mess and FAST!

Go to Recipe

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