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My plan for today was to prepare a couple of burgers on the grill since the weather was really nice this afternoon and I had planned to spend some time outside reading. But as usual, it was just too hot and steamy for Bella and I, so I decided to stay inside and change the menu to meatballs with spaghetti aglio e burro.
When I used to live and travel in Italy many years ago, I never came across giant meatballs like you find them in the US. More likely than not this is an American invention, like so many other “Italian” dishes you find in your run of the mill Italian/American restaurant.
Nevertheless, I enjoyed this version and will definitely prepare it again.
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Bon Appetit ! Life is Good !
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Link to : Spaghetti Aglio E Burro
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Link to : All About Meatballs
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Hans’ Giant Balls – Italian Meatballs With Spaghetti Aglio E Burro
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Hans’ Giant Balls – Italian Meatballs With Spaghetti Aglio E Burro
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- mix ground beef with 1 whole egg, finely diced onions, panko breadcrumbs, chopped parsley, grated parmesan, kosher salt, cayenne pepper, dijon mustard and a small amount of ketchup, form into large balls (tennis ball size)
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- bake in 350F oven until 3/4 done, about 45 minutes
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- 3/4 done
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- saute garlic paste in olive oil, add chopped tomatoes, kosher salt and cayenne pepper
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- add the meatballs to the sauce
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- simmer covered until meatballs are fully cooked
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- saute garlic paste and chili flakes in butter
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- add al dente spaghetti and chopped Italian parsley, season with kosher salt, mix well
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- plate spaghetti aglio e burro
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- top with meatball
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- add tomato sauce, sprinkle with finely grated parmesan
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- Hans’ Giant Balls – Italian Meatballs With Spaghetti Aglio E Burro
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- Hans’ Giant Balls – Italian Meatballs With Spaghetti Aglio E Burro
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