Designer Sketti and Meatballs Recipe
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Category: |
Category: |
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Meatballs |
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Ingredients: |
Ingredients: 1lb Ground beef
1lb Italian Sausage
3/4 cup bread crumbs or crushed crackers
1 Egg
2 Tbs Parmesan cheese
2tbs Italian herbs or to taste (Parsley, oregano, red pepper, fennel seeds, basil)
2 to 3 cloves of crushed garlic
Salt & Pepper
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Directions: |
Directions:Mix ingredients in a bowl until homogeneous and broken down. Use an ice cream scoop to roll mix into balls- should be smaller than a baseball, bigger than a golf ball.
Fry meat balls in a pot in 1/2 inch of olive oil. Roll meatballs in the pot to get a good crisp on all surfaces of the meatball. When meatballs are crispy on all sides, put in muffin tray. Put in oven at 400 degrees for 20 min to cook meatballs through. |
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Sketti Sauce |
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Ingredients: |
Ingredients: 1 28oz can of Crushed tomatoes
1 can (14.5oz) of petite dice tomatoes
1 can of tomato sauce
1/2 White onion, diced
5/6 cloves of crushed garlic
2 tbs of Italian spices (basil, parsley, oregano)
Salt & pepper and a pinch of sugar
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Directions: |
Directions:While the meatballs are in oven, you’ll want to make the sauce. I like to use an instapot. I recommend a pressure cooker of some variety.
In the insatpot, use the sauté setting. Sweat the onions and garlic in olive oil (I like to use the oil I used for the meatballs) or until translucent. Add can of diced tomatoes and spices, cool until soft or broken down. Add salt & pepper, sugar, and crushed tomatoes, cover, and let it stew at a low temp until the meatballs are done in the oven.
When the meat balls are done in the oven, move them into the instapot on the sauce. Too them with the can of tomato sauce. Stir, cover and pressure cook at medium for 20/30 minutes. From here, the sauce can be served or stored in the fridge/freezer. The magic of Sketti is that is gets better the longer it stews.
In a pot, boil water with salt and a ploop of olive oil. Cook spaghetti noodles. Drain when al dente and top with sauce. Cover in Parmesan cheese, a slice of butter and chopped parsley. The hot sauce should seep into the hot noodles. Let cool while cheese melts. Serve at desired warmth. I like to serve with salad and garlic bread. |
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Personal
Notes: |
Personal
Notes: This one is one I make almost weekly. Never gets old, super fun to make, reheats well as leftovers, and sits well in the tummy. The spices are the most approximate part- every batch is unique, but similar. The variation keeps it fresh.
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