Tuesday, December 11, 2012

Fettuccine and Meatballs

A longtime friend of mine recently married a girl from Cambodia.  She is very excited to be in the states and is soaking up American culture as fast as she can.  For a tiny little girl she can eat like a horse.  I have been sending them lots of food so she can try all kinds of new things.  I whipped up a big batch of fettuccine and meatballs for them.

For the meatballs, I used ground beef, pork and hot sausage.  I made a lot of this so adjust ingredients accordingly.  Add some eggs.

I used about 1 cup of cream of wheat cereal.  This gives the meatballs a really nice texture.

Dice or shred some mozzarella and provolone.

Sprinkle in some oregano, S&P and Italian seasoning.

I use an old Foley Fork to gently mix this all together.  Mix it just until blended.  Don't over mix the meat or the meatballs will be tough.

I use a small scoop to measure out the meatballs for a uniform size.

Bake them at 400 degrees for about 20 minutes.  Some of the cheese melts off but it just blends in to the sauce so leave it on.  Add the juice as well for added flavor.

Saute' a large grated onion with it's juice in one stick of melted butter along with 6 minced garlic cloves.

I added some of my tomato sauce which I had frozen this past summer.

Add the meatballs and their juice.

Let it simmer while you prepare the pasta.

I made fettuccine but you can use any kind of pasta you like.

Serve it with fresh basil and grated Parmesan cheese.