Meat-Ghetti and Spag-Balls
Ingredients: bread crumbs, buttermilk, large egg, oregano, garlic powder · 145 min cook time · 650kcal · $14.50
Ingredients
0.5cup bread crumbs, 0.5cup buttermilk, 1large large egg, 1teaspoon oregano, 0.5teaspoon garlic powder, 0.5teaspoon dried basil, 0.5teaspoon onion powder, 1pound ground round, 1package fresh spaghetti, 1cup tomato sauce
Instructions
1. Tiny-whisk together bread crumbs, buttermilk, large egg, oregano, garlic powder, dried basil, and onion powder to make a panade. Season with kosher salt and pepper.
2. Add ground round to the panade. Mash together by hand until homogenous, cover with plastic wrap, and fridge for at least one hour.
3. Pass the chilled meat mixture through a medium coarse plate in a thoroughly-chilled meat grinder. Cover, chill for another hour, and pass through again, allowing it to drape into a nest of Meat-Ghetti on parchment paper.
4. Bake the Meat-Ghetti in a 400-degree Fahrenheit oven for about 15 minutes, until the thickest point registers 165 Fahrenheit.
5. Spray tea infusers with nonstick spray and stuff them full of fresh spaghetti. Boil the tea balls in boiling water for four minutes.
6. Let the spag-balls drain and cool off for about five minutes, then retrieve them from their spherical molds.
7. Scoop the Meat-Ghetti onto a plate, place the Spag-Balls to the left and right, and hit them with a little bit of your favorite tomato sauce before serving.
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