This classic American-Italian dish is a staple in many family homes in America, this recipe takes a kid-friendly favorite and elevates it for adult taste buds. With just the right amount of flavor from the chili oil and habanero salt- not an overwhelming mouth burn, this dish should still be a crowd pleaser. Enjoy with a salad and a glass of red wine and you’ll be set for dinner!
…
Prep Time: 30 mins- Cook Time: 45 minutes- Total Time: 1 hour 15 minutes
Yield: Serves 8
…
Ingredients:
Sauce:
3 Tbsp Vera Cruz Chili Oil
1 Small Onion, small dice
3 Cloves Garlic, minced
¼ cup Red Wine
28 oz Petite Diced Tomatoes
2 Tbsp Misculgio
1 tsp Habanero Heat Sea Salt
Meatballs:
½ lb Ground Pork or Italian Sausage
½ lb Ground Beef
1 Large Egg Yolk
2 Tbsp Misculgio
½ Large Shallot, small diced
1 Cloves Garlic, minced
1 tsp Habanero Heat Sea Salt
1 tsp Black Tellicherry Pepper Grinder
2 tsp Vera Cruz Chili Oil
To Serve:
1 Package Farro Spaghetti
1 Pasta Rock
¼ cup Finely Grated Parmesan
2 Tbsp Parsley
Instructions:
In a large saute pan heat 3 Tbsp chili oil over medium high heat. Add onion and saute until translucent, about 5-6 minutes. Add garlic and cook until fragrant, about 1 minute.
Add red wine and scrape the bottom of the pan. Reduce heat to medium and add tomatoes, miscuglio, and salt.
Cover saute pan, reduce heat to medium low and simmer for 20-30 minutes.
Preheat the oven to 400F. In a large bowl combine all ingredients except chili oil for the meatballs into a bowl.
Line a baking sheet with parchment paper and form meatballs about the size of a golf ball. Space evenly on the sheet pan and drizzle with 2 tsp chili oil. Bake for 17-20 minutes or until meatballs are cooked all the way through.
Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
To serve the plate desired portion of spaghetti, sauce, and meatballs. Top with parmesan and parsley.
