Based on recipe by Byron Talbott:
用料
| (MB) Ground pork/beef/chicken | 350g |
| (MB) Egg | 1 |
| Garlic (chopped) | 2 tbsp + 1tbsp for tomato sauce |
| (MB) Parsley (chopped) | 2 tbsp |
| Oregano (dry) | 1 tbsp + 1tbsp for tomato sauce |
| Chilli powder / flakes | - |
| (MB) Bread crumbs* | 100 mL (1/2 cup) |
| (MB) Parmesan cheese (grated) | 5 tbsp |
| (TS) Tomato (puree) | 500g |
| (TS) Sugar | 1/2 tbsp |
| (TB) Olive oil | 4 tbsp |
| Salt & pepper | - |
| Zucchini noodle | - |
| Basil leaves | - |
Spaghetti w Meatballs的做法
In a big bowl: mix in (1) ground meat (2) egg (3) parsley (4) garlic (5) bread crumbs (6) parmesan (7) chilli (8) oregano.
Roll up the meatballs (not too big).
Pan sear the meatballs in olive oil on high heat for around 5 min, til golden.
Add in (1) extra garlic, then (2) tomato puree (3) salt (4) pepper (5) oregano (6) sugar (7) olive oil.
Bring to quick boil and let mixture reduce on low heat for 1 hour.
Cook zucchini noodle in boiling water with salt. Stir though cooked sauce.
When plating, shave extra parmesan on top and decorate with fresh basil leaves.
烹饪屋
