mackability729
meatballs
To make the meatballs:
With your hands, incorporate 1 lb. ground beef with 1 clove minced garlic, ½ cup chopped parsley, ½ cup grated Parmesan cheese, 1 finely chopped medium onion, ½ cup bread crumbs, 1 large beaten egg, 2 tbsp tomato paste, 1 tsp salt, ¼ tsp black pepper, and ½ tsp dried oregano. Scoop out mixture and roll into 2” diameter balls and set aside. Use ½ cup all purpose flour to dredge meatballs and set aside.
In a large skillet over medium heat, heat 2 tbsp olive oil and brown meatballs in batches. Place meatballs onto baking pan and bake at 375°F for 10 min. Serve over pasta.
To make the spaghetti with pecorino romana
Boil spaghetti until al dente. In a separate pan over low-medium heat, melt 2 tbsp unsalted butter with 2 tbsp extra virgin olive oil and 2 tbsp freshly ground pepper. Add some pasta liquid to butter/oil/pepper and decrease heat to low; then, add spaghetti to pan and toss. Add ½ cup freshly ground pecorino romano and ½ cup freshly ground parmigiano reggiano to pasta and toss. Plate and top with pepper and cheese.
meatballs
To make the meatballs:
With your hands, incorporate 1 lb. ground beef with 1 clove minced garlic, ½ cup chopped parsley, ½ cup grated Parmesan cheese, 1 finely chopped medium onion, ½ cup bread crumbs, 1 large beaten egg, 2 tbsp tomato paste, 1 tsp salt, ¼ tsp black pepper, and ½ tsp dried oregano. Scoop out mixture and roll into 2” diameter balls and set aside. Use ½ cup all purpose flour to dredge meatballs and set aside.
In a large skillet over medium heat, heat 2 tbsp olive oil and brown meatballs in batches. Place meatballs onto baking pan and bake at 375°F for 10 min. Serve over pasta.
To make the spaghetti with pecorino romana
Boil spaghetti until al dente. In a separate pan over low-medium heat, melt 2 tbsp unsalted butter with 2 tbsp extra virgin olive oil and 2 tbsp freshly ground pepper. Add some pasta liquid to butter/oil/pepper and decrease heat to low; then, add spaghetti to pan and toss. Add ½ cup freshly ground pecorino romano and ½ cup freshly ground parmigiano reggiano to pasta and toss. Plate and top with pepper and cheese.