Simply Spaghettini with meatballs

The end of the week is approaching in a blink of an eye.That would means  three days of feasts for some of you, and piles of dirty dishes and extra love!But for those who are far away from mom's home made turkey, or celebrating their first thanksgiving in Canada, the festive mood should still be reflected as a grateful gesture of what God gives us through this land, and this nation.I am looking forward for a deep conversation and long hours of sitting around doing nothing but having a good family time.

I am fortunate to have  an extended family who cooked and fed me with graceful foods. This year since we have got married thanksgiving feels a little different and sweet. So we thought of showing up for a thanksgiving feast with more than our normal wine selection , something a little more outside your normal thanksgiving meal( My husband works at a wine agency). For some reason the idea of having chicken wings in  thai -ish cranberry sauce is divine! Well... we will know by Saturday,and I will post it then.

Simply Spaghettini with meatballs

Today, we agreed to eat a lighter meal to prepare for the attack on the weekend. Surely,  we ended up grazing through  a full plate of this yummy spagettini.It has fresh roma tomatoes, romano cheese, and meatballs: a dish that I owe to a friend. I know I said I will make you some good spagetti, and this is a good tester for it. What really keeps us from stop eating was the fresh and clean after taste of the tomatoes.Too bad I will not be able to provide more food porn since my cheap light was broken in the middle of the photo session. Boo! Anyhow this is a recipe that I want to share with you.

Meatballs:
Mix well:
1 1/2 pounds of lean ground beef
2tsp of minced garlic
1/4 tsp of nutmeg
2 tsp of  sea salt
1/2 tsp of  pepper
1/2 tsp of cayenne pepper
2tbsp of onion powder
1 egg
2 tbsp of Worcestershire sauce
after they are mixed very well, shape and form into a ball ( approximately 5 cm diameter)
Roll them in the mixture of flour that has been seasoned by salt and pepper to seal the juice
Take your baking pan and line it with aluminium foil.
Spray some olive oil to keep the meatballs from sticking.
Pre heat oven to 350 F and bake for 20 minutes
By now the meatball should be decrease in size and release a lot of oil
Remove the oil and continue cooking for 15 minutes.
You could serve it right away or fridge them overnight.

Cook 200 grams of spagetti/ spagettini according to the cooking instruction.

Spaghetti/ Spaghettini sauce:

4 Roma tomatoes diced up
1/2 of red onions finely chopped
1tsp of beef bouillon or 1 block of beef bouillon
1 tbsp of olive oil


100-150 ml of cooking wine ( I used my leftover Rose)
salt, pepper and cayenne pepper according to preference

Start by sauteeing the onions, and tomatoes untill they release the liquid.
Put in the bouillon  and wine. Let it simmer to thicken.
Season with salt, pepper and cayenne pepper accordingly,
Once the spagetti is done, mix them into the sauce while the heat is still on.
Serve in the plate and finish with a sprinkle of fresh parsley and Romano Cheese bits.

As Christopher Morley said it: No man is lonely when eating spaghetti, since it requires so much attention.




Passion + Patience *Gastrobutterfly* A food to your soul.