Urban Palate Spaghetti and Meatballs Meatball

Urban Palate Spaghetti and Meatballs

Meatball Ingredients:

• ½ lb Ground Beef
• ½ lb Ground Pork
• ½ lb Ground Veal
• 4 oz Finely grated Parmesan Cheese
• 2 Eggs
• ½ cup fresh Bread Crumbs
• ¼ cup whole Milk
• 2 cloves Garlic- finely minced
• 1 tablespoon Fresh Chopped Parsley
• 2 Garlic Cloves Crushed
• 1 teaspoon salt
• 1 finely Chopped Shallot, Sautéed

• Add all ingredients into a large bowl except eggs.
• Whisk eggs in small bowl.
• Add the whisked egg

Cover the mixture with plastic wrap. Chill 20 minutes.

• 2 oz Angel Hair Pasta
• 4 Tbsp. Parmesan Cheese
• ¼ cup Marinara Sauce

• Fill a stockpot about halfway with water.
• Generously season the water with salt and bring to rolling boil.
• Add pasta.
• Cook al dente.
• Drain and rinse.
• Put pasta in a bowl and cover with ice water for several minutes to chill.
• Drain again.
• Toss with Marinara, set aside.

• 1 large white onion diced
• ½ cup Extra Virgin Olive Oil
• 1tbsp. Sea Salt
• 2 16 oz cans of San Marzano Tomatoes Crushed
• Pepper to taste

• Heat EVOO in pan for 2 minutes. Then add onion, cook until translucent, about 10 minutes.
• Then add the 2 16 oz cans of San Marzano Tomatoes Crushed.
• Salt and Pepper to taste.

1. Take a 2oz ball of meatball mixture into the palm of your hand. Flatten the meat.
2. Pick up 5 strands of angel hair and twirl into a ball, place it inside the meat patty along with a sprinkle of parmesan cheese.
3. Carefully roll sides of meat around the noodle filling to form a ball. Make sure that noodles are completely covered
4. Refrigerate for ½ hour.
5. Add meatballs to marinara sauce and simmer for at least 15 minutes or until the internal temperature reaches 140 degrees.
6. Remove meatballs and serve with marinara sauce.

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