Author Notes
This discovery came to me while contemplating making a lasagna vs. spaghetti/meatballs. Essentially, lasagna can be thought of as an all-in-one, combo meal...so why not make spaghetti and meatballs too? This recipe incorporates all of the components in one, super-flavorful, yummy ball! —Mariya
Ingredients
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2 cups
bowtie pasta
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1/4 cup
olive oil
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3/4 cup
onion-small dice
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1 tablespoon
garlic-minced
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1.5 pounds
lean ground beef-grass fed
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2
eggs
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2 tablespoons
paprika
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1 tablespoon
nutmeg
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2 teaspoons
cayenne pepper
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2 tablespoons
dried oregano
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1/2 cup
dried currants (or diced dried cranberries or apricots)
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1/4 cup
pistachios-shelled
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1/2 cup
shredded cheddar cheese
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1.5 cups
tomato sauce (homemade or store bought-organic)-divided
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2 tablespoons
salt
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1.5 tablespoons
black pepper
Directions
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In a saucepan, cook pasta according to directions; if you typically like it al dente, cook it 2 minutes longer this time; remove from heat, drizzle with 1 T olive oil (so it doesn't stick), and reserve.
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Heat 2 T olive oil in a pan and add onions; cook until translucent.
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Add garlic and cook for 1 minute longer; remove contents of the pan and reserve.
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In a large bowl, mix onion/garlic mixture, ground beef, eggs, paprika, nutmeg, cayenne, oregano, currants, pistachios, cheese, half of the tomato sauce, salt, and pepper.
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Working in batches, dice bowties on a cutting board.
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Add to the beef mixture and mix well.
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Roll mixture into 1 to 2 inch balls.
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On medium, heat 1 T olive oil in a pan and add meat balls to the pan; add the remaining 1/2 cup tomato sauce to the pan and cook for ~10-12 minutes, or until cooked through.
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