Meatballs
- 1 pound ground chuck
- 4 garlic cloves, minced
- A handful of minced herbs (I used basil, oregano, and thyme)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup breadcrumbs
- 1/2 cup Parmesan
- 2 eggs
Spaghetti-O’s
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup anellini pasta
- 3 cups chicken broth
- 1/2 cup grated Parmesan / Romano cheese blend
Directions
To make the meatballs, throw all ingredients in a stand mixer and mix just until blended. Do not over mix. Use a cookie scoop to make into meatballs. I used a small scoop.
In a heavy skillet, add olive oil and 4 tablespoons of butter. Heat on medium-high. Add meatballs in single layer. Brown 5-7 minutes on each side. Remove meatballs with a slotted spoon to a paper towel covered plate.
In the same skillet, add garlic to make spaghetti-o’s. Cook on low for one minute. Add tomato paste and cook until it caramelizes. Add uncooked pasta, then broth. Turn the heat to medium and cook for 15 minutes, stirring occasionally. The sauce should be at a low boil.
Once the broth has decreased by almost half add the cheese and stir. Add meatballs. Cook on low for 5 minutes to heat through.
Find the anellini pasta here: https://www.amazon.com/Molisana-Italian-Anelli-Siciliani-Pasta/dp/B07FYRJ18Y/ref=sr_1_5?keywords=Anellini&qid=1659730843&sr=8-5
