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My son Alexander loves pasta. He requested meatball spaghetti recently. Just when I was searching for a meatball recipe, my sister-in-law Rachel coincidentally posted a meatball recipe on her food blog. Needless to say, I tried her recipe but made some adjustment on the ingredients. If it’s not for the kids, I would have added some chili flakes in the meatballs. I always like to spice things up hehe… :).

Meatball Spaghetti

Meatball Spaghetti. This is not a good picture. I will take better photos next time :).

Meatball Spaghetti

Ingredients:
20-25 meatballs (recipe follows)
1 jar pasta sauce
1 can chicken broth
cooked spaghetti

Method:

Add meatballs(form 1 layer in the pot), pasta sauce and chicken broth in a pot, stir to combine. Bring to a boil then simmer over medium low heat for 45 minutes, or until meatballs are tender. Stir occasionally so meatballs won’t stick to the bottom. Cover the pot during cooking so the sauce will not splash everywhere. If the sauce thickens too soon, add more water. Serve with cooked spaghetti.

Meatball Ingredients (makes about 50 meatballs, 1.5 inch diameter each):
1.25 lb ground pork
1.25 lb ground beef (80/20)
1 cup Italian bread crumbs— should increase to 1 1/2 cup
1 cup grated Italian cheeses
6-8 cloves garlic– finely chopped— should increase to 10 cloves
2 tsp salt— should increase to 3 tsp
2 tsp ground black pepper–should increase to 3 tsp
1 egg

Method:

  1. Mix all ingredients in a large bowl with your hands until well combined. Roll into size of 1.5 inch diameter balls.
  2. Pan fry meatballs on high heat until all sides are brown (I just stir them a few times so all sides are evenly browned). It’s okay if the meatballs are partially cooked, as they will continue cooking in the pasta sauce. Do not fry too long or the meatballs will be dry and  harder for the pasta sauce to penetrate. Drain on paper towel and they are ready to put into the pasta sauce. Got extras? Cool them completely then freeze for future use.

Regina’s Note:

  • Richard said the meatballs need more flavor… so will increase seasoning next time (see note in blue ink above).
  • I simmer the meatballs in the pasta sauce on the stove and tomato sauce splashed everywhere. Even I covered with lid, but whenever I open the lid to quick stirred the sauce managed to splash onto me too. It’s a very GOOD idea to wear an apron when you’re making this dish 😉
  • I didn’t simmer the meatballs long enough this time, and the meatballs were not quite tender  enough in the center. Next time I should try simmer them in a slow cooker over long period of time.
  • For a little kick on taste, feel free to add some chili flakes into the meatballs.
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This is another way to enjoy those sweet corns. It is easy to make and one of my family’s favorite soups.

Corn and Meatball Soup

Corn and Meatball Soup

Corn and Meatball Soup Recipe

Ingredients:
corn kennels of 2 ears  of corn
1/2 lb ground pork
12 medium shrimps
2 cans low sodium chicken broth
salt to taste
garnish: chopped green onion and cilantro

meatball seasoning:
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp sesame seed oil
1 tsp cornstarch
1 tsp water

thickening agent (mix well):
1 1/2 tbsp cornstarch
1 1/2 tbsp water

Method:

  1. Remove shells and veins of shrimps. Coarsely chop the shrimps into ground pork. Add seasoning and mix well. Then use a chopstick to stir the meat in a circular motion until the meat and shrimps are sticky.
  2. Bring chicken broth to boil and add corn. When it boils again, spoon the meat, 1 tsp spoon at a time, and drop into the soup. Boil until the meat is cooked. Add thickening agent and stir until it reaches desired thickness. Add salt to taste and garnish with green onion and cilantro.

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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

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:

  1. 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.
  2. 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.

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