I was thinking to make poh-piah for dinner, but then I suddenly thought of those homemade giant meatballs sitting in the freezer. So, why not save myself whole bunch of mad prepping and go for much easier food option. Plus, Alexander has been wanting to have spaghetti with meatballs for dinner for some time now. I didn’t have spaghetti so I used linguine instead.
I washed some tomatoes, trying to make the tomato sauce, but realized that it takes lots of tomatoes and a very long time to cook down the sauce. So I cheated by using store bought pasta sauce– roasted red pepper and garlic flavor– and it was a breeze. Although I have to tell you that the sauce SPLASHED pretty good. The inside of the pot lid was all covered with the sauce, imagine cooking it without cover. When I stir the meatballs every now and then, I had to be quick because when the sauce splashed on my hand it hurt…
Linguine with Meatballs
Linguine with Meatballs Recipe
Ingredients:
12 giant meatballs
1 can chicken broth
1 jar of red pasta sauce, flavor of your choice
2 cloves garlic– finely chopped
dashes of red pepper flakes (optional)
cooked linguine
Method:
- Saute garlic briefly in a deep pot. Place in meatball to form one layer loosely. Add chicken broth and pasta sauce (pepper flakes too if desired), stir to combine. Be sure the sauce covers the meatballs. Cover and boil on high heat for 10 minutes. Stir occasionally so meatballs won’t stick to the bottom.
- Turn heat down to medium low to simmer (the sauce will still be bubbling) for 2-3 hours, until meatballs are tender and sauce is thicken. Be sure to stir every 15 minutes or so to prevent meatballs from sticking to the bottom. Add salt to taste. Serve with linguine or French bread.
Queen of the Chennaults 