Prep 20 mins
Cook 30 mins
I saw this on 30 Minute Meals and it looks really yummy! I haven't made it yet but I think when I do I'll cheat and use already made pesto.
- 1⁄2 lb spaghetti, broken into pieces
- 1⁄4 cup pine nuts, lightly toasted
- 1 bunch fresh parsley, leaves only
- 1 bunch fresh basil, leaves only
- 2⁄3-3⁄4 cup grated parmigiano-reggiano cheese, a couple of handfuls
- 2 garlic cloves, grated (or finely chopped)
- fresh ground black pepper
- extra virgin olive oil, about 1/3 cup plus some for liberal drizzling
- 2 lbs ground sirloin
- 1 large egg
- couple handfuls breadcrumbs
- 1 small onion, finely chopped
- 1 small carrot, finely chopped (or grated)
- 1 cup beef stock
- 1 (28 ounce) can tomatoes (recommended ( San Marzano)
- Heat oven to 425 degrees F.
- Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
- While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
- Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
- While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.
Meh. the texture of these meatballs just isn't right. It sounded interesting, and after making it just today I can safely say this recipe looks better in print than cooked!
Made for Iron Chef Tag. Secret Ingredient:Nuts I used store bought pesto...and I was really wondering if this recipe was going to turn out ok but it did...In fact its even better the next day. I used dried tomato-basil spaghettini.