I recently tweaked my standard spaghetti and meatballs recipe by adding a little Sriracha toward the end, and it was amazingly good. Recommended to anyone who likes delicious food that comes from a simple recipe. And that should be EVERYONE.
Spicy Sriracha Fettuccine with Meatballs
(Serves 4)
1 slice wheat bread, torn
¼ cup milk (soy or white)
1 pound ground beef
1 egg
1 tablespoon dried parsley
¼ cup grated Parmesan cheese
1 teaspoon salt (plus extra salt for cooking fettuccine)
1 teaspoon pepper
2 garlic cloves, minced
1/8 cup olive oil
1 26-ounce jar tomato sauce
½ cup water (plus water for cooking fettuccine)
1 tablespoon Sriracha sauce
1 pound fettuccine
1. Soak torn bread with milk in bowl for five minutes or so to moisten completely. Squeeze bread to get milk out. Set aside.
2. Combine beef, egg, parsley, Parmesan, salt, pepper, and garlic in a medium-size bowl. Add bread and mix. Shape into meatballs. (This should make between 8 and 10, depending on how small or big you like them.)
3. Heat oil in large pot over medium-high heat. Add all meatballs and brown, about 5 minutes on each side. Transfer to a plate and set aside.
4. Pour off excess fat and oil from the pot, leaving just a bit (maybe one or two tablespoons for flavor). Add your tomato sauce, water, and meatballs back in the pot, then mix in the Sriracha sauce.
5. Simmer on medium-low for an hour to an hour and a half, depending on how thick you want the sauce to be. More Sriracha can be added per your spicy level preference, but 1 tablespoon does the trick for most.
6. About halfway through the sauce cooking, heat a large pot of salted water on high and add fettuccine. Cook until al dente. Drain. Mix with cooked tomato sauce and meatballs and serve.
1. Soak torn bread with milk in bowl for five minutes or so to moisten completely. Squeeze bread to get milk out. Set aside.
2. Combine beef, egg, parsley, Parmesan, salt, pepper, and garlic in a medium-size bowl. Add bread and mix. Shape into meatballs. (This should make between 8 and 10, depending on how small or big you like them.)
3. Heat oil in large pot over medium-high heat. Add all meatballs and brown, about 5 minutes on each side. Transfer to a plate and set aside.
4. Pour off excess fat and oil from the pot, leaving just a bit (maybe one or two tablespoons for flavor). Add your tomato sauce, water, and meatballs back in the pot, then mix in the Sriracha sauce.
5. Simmer on medium-low for an hour to an hour and a half, depending on how thick you want the sauce to be. More Sriracha can be added per your spicy level preference, but 1 tablespoon does the trick for most.
6. About halfway through the sauce cooking, heat a large pot of salted water on high and add fettuccine. Cook until al dente. Drain. Mix with cooked tomato sauce and meatballs and serve.
Step 1
Step 2
Step 3
Step 4
More Sriracha, anyone?
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