Homemade Spaghetti and Meatballs

After watching spaghetti and meatball youtube videos of Gennaro Contaldo, OrsaraRecipes, Ina Garten, Nigella Lawson, Sam the Cooking Guy, Adam Ragusea

… I’ve developed my own easy way of cooking it without onion yet sill maximizing the flavor.

  • First meatballs. Since Mom already made some Japanese hamburg steak(hambagu) mixtures, I took some and made them into meatballs with extra salt, pepper, and dry parsley. I like my meatballs bite-size but still big enough to be cut into half without crumbling.
  • Put some oil in the pan, and saute the meatballs till medium well and removed from the pan for later use. Start cooking the spaghetti in another pot. Put minced garlic and hot pepper into the meatball pan and add more oil to dissolve the flavor. Keep the heat low for 2 minutes, we want our garlic moisture not crunchy. Then put the diced tomato into the pan and cook till the oil and the sauce become one.
  • Put the meatballs back into the pan and close the lid. Wait till the meatballs are fully cooked, and put the spaghetti inside the pan and stir fried a little. Add some basil at the end and voilà, the spaghetti and meatballs are done!
I found draining and drying the pasta with a fan could reserve the texture (I got the idea from a restaurant and making macaroni from Foodwishes)
a pot of spice bomb, the meatballs were incredible 🍝
time to dig in! 🍝



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