Spaghetti And Meatballs, Again! - The travels of Chef Luigi Blog at Allrecipes.com - 234051

The travels of Chef Luigi

Spaghetti and Meatballs, Again! 
 
Apr. 30, 2011 8:58 pm 
Updated: May 1, 2011 1:11 pm
Sarah decided to make the Spaghetti and Meatballs. Seriously? You thinkka I haven't dunna that before? Maybe she didn't looka at all of my blog photos until after she make the meatballs. They were delicious though! Even the picky baby girl like da meatballs!


Sarah's favorite kitchen tool!
X
Photo Detail
She puts me to work!
X
Photo Detail
I thinkka you needa dis!
X
Photo Detail
You wantta me to stir dis?
X
Photo Detail
 
We mixxa da meat for the meatballs!
X
Photo Detail
Thattsa good meatballs!
X
Photo Detail
My tummy issa very happy!
X
Photo Detail
 
Comments
Apr. 30, 2011 10:48 pm
Post your meatball recipe! Mine are so boring!
 
May 1, 2011 10:00 am
Luigi, looks like your chefs coat is getting a little tight :)
 
May 1, 2011 1:11 pm
ValleyGirl, I need to get better at writing recipes down! I used about two pounds of meat, half beef and half pork. I ran some day old Italian bread through the food processor, about two cups. I add a generous amount of cheese. Usually the three or four cheese Italian blends you get pre grated in tubs. I use a lot of garlic and a good amount of onion powder. I like using the powder because I find that chopped onions can make the meatballs fall apart. I add two eggs and dried parsley, basil and oregano. Again, I prefer the dried because the fresh can make it hard for them to hold together. I add some cayenne pepper, regular pepper and a few shakes of smoked paprika. If the beef is really lean I add a little olive oil. Finally, I like to add a decent amount of salt and just a little sugar. I find that just like a little salt helps sweets, a little sugar rounds out savories! Until I had made these a few times and found a combination I liked I used to take a small bit of the meat mixture and pan fry so that I could check the seasonings. I don't precook the meatballs, I let them cook in the sauce. They won't dry out and they make the sauce taste amazing too! Plus, it saves a good amount of work and dishes. I make the mixture in my stand mixer so it gets well combined. Then, I let my girls weigh out the meat and roll it into balls. I can't remember how many we ended up with, but they were all 1 1/2 lbs and it worked out perfectly!
 
 
 
Click to Change your Profile Picture
Chef Luigi

Member Since
Feb. 2010

Cooking Level
Professional

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet

Hobbies
Photography, Wine Tasting

Links
 
 
ADVERTISEMENT
Go Pro!

In Season

Celebrate Spring Salads
Celebrate Spring Salads

The most-tender new vegetables are here just in time for early spring salads!

Hearty Potato Soups
Hearty Potato Soups

Creamy, comforting potato soups will warm you up.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
Hello everyone! I'm Chef Luigi, Chef Tony's little brother. My brother Tony got a new job, so I am now the new Allrecipes traveling Chef. I'll be traveling from home to home; cooking and having fun. I can't wait to visit everyone!
My favorite things to cook
I love to cook EVERYTHING!
My favorite family cooking traditions
Well, I have to admit cooking with my brother Tony is my favorite tradition. We've been cooking together since we were kids. Sitting on counters watching and learning.
My cooking triumphs
When my brother Tony said I'm a better cook than he is! Ha :)
My cooking tragedies
There are too many to list, but that's how you learn, right?
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States