Last night, I made a classic meal (pasta and meatballs) with heightened “basic” ingredients. For this recipe, you’re going to save money by using store-brand items but this dish will be beyond worth every cent spent.
1 lb. of Ground Beef and Pork Combined
1 Cup of Unseasoned Breadcrumbs
1 Tbs. of Parsley
1 Tbs. of Basil
1 Tbs. of Oregano
1 Tsp. of Salt
1 Tsp. Pepper
3 Cloves of Garlic- minced
2 Tbs. of Grass-fed Butter (Or any kind of butter you prefer or have handy)
1 Small Package of Mozzarella, cut into cubes (one per meatball)
1 Package of Linguine
1 Jar of any brand of Vodka Sauce
Large Sauce Pan or Large Pot
Non-stick Baking Sheet
Set your oven to 450 Degrees. Make it nice and hot for your meatballs!
Throw everything (1 lb. of Ground Beef and Pork Combined, 1 Cup of Unseasoned Breadcrumbs, 1 Tbs. of Parsley, 1 Tbs. of Basil, 1 Tbs. of Oregano, 1 Tsp. of Salt, 1 Tsp. Pepper) into a mixing bowl. Mix with freshly washed hands and begin separating the ground meat mixture into 1-inch meatballs, but if you’re feeling bold go bigger!
If you have not already chopped your mozzarella into cubes, begin doing so now. You’re going to want to place these cubes inside the meatballs and close them in tightly.
Begin melting your butter in a large saucepan or pot. Throw in your minced garlic until golden brown. Spread the garlic butter evenly throughout the pan/pot.
Gently place your meatballs, mozzarella seal down, into your pan/pot. This will harden your meat seal and keep the cheese from falling out too soon.
Once your meatballs are partially browned, place them onto your non-stick baking sheet. I also took some of the browned garlic and bottom drippings of the sauce pan/pot on top of the meatballs for some added flavor. You will then place your meatballs into the toasty oven.
Then place your Vodka Sauce into the already-garlic’d sauce pan/pot. This will give an added touch to the sauce and make it your own.
When your meatballs are just about to explode, you’ll pull them out and place them cheese-ooze side up into your sauce pan. You’ll also want to put your pasta water on a boiling temperature now. Don’t forget to salt your water! This is the only time to season your pasta.
Let your sauce cook and seep into the meatballs. No need to turn your balls over. They will do just fine on their own.
After you strain your pasta, feel free you douse it with the sauce. Place a few meatballs, cheese-side-up, on top but the more the merrier!