lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, March 13, 2013

Sriracha Spaghetti and Meatballs

Sriracha Spaghetti and MeatballsWe were in Hong Kong for a week. I am a huge fan of Asian breakfast: dim sum, fish, steamed rice, miso soup, etc... I love it all! Miss F was equally happy with our breakfast, but her favorite thing she had was meatballs. So I promised to make her some once we returned from our trip. I got the inspiration from a slideshow on, but the recipe is completely my own. This was a huge success for my family. Miss F ate three meatballs and a ton of spaghetti. Even C had leftovers, which is a rarity in this house. He did complain that there were no croutons in the Caesar salad, because you can't be happy with everything.
Sriracha Spaghetti and Meatballs

½ pound ground beef
½ pound ground pork
¼ cup bread crumbs
1 large egg, lightly beaten
1 garlic clove, minced
1 teaspoon dried Italian seasoning
1 teaspoon Sriracha

½ onion, chopped
1 garlic clove, minced
½ cup red wine
1 six-ounce can of tomato paste
2 14.5-ounce cans of diced tomatoes
1 tablespoon brown sugar
1 to 2 tablespoons Sriracha, depending on how hot you like it
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper

¾ pound spaghetti

In a bowl combing the beef, pork, bread crumbs, egg, garlic, seasoning and 1 teaspoon Sriracha. Mix well to combine and form meat into meatballs, about 1-inch around. Refrigerate for a half hour.

Heat oil in a large skillet over medium heat and cook meatballs until well browned, about 5 minutes. Transfer meatballs to a paper towel-lined plate. Drain all but 1 tablespoon of fat from the skillet.

Add the onion to the skillet and sauté until soft, about three minutes. Add the garlic and cook until fragrant, about 30 seconds. Deglaze the pan with the red wine, using a wooden spoon to scrape up the brown bits in the pan. Add the tomato paste and cook for two minutes more. Add tomatoes, sugar. Sriracha, basil, oregano, salt and pepper and bring to a boil. Reduce heat to low and simmer for 20 minutes. Return the meatballs to the pan and simmer for 10 minutes more.

Meanwhile, prepare the spaghetti per package directions. Drain and toss the spaghetti with the meatballs and sauce. Serve.
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1 comment:

Jill said...

This looks and sounds delicious - can't wait to try it.
For the record, I don't like croutons in my salad :)!

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