Buttermilk/6 tablespoons plain yogurt thinned with 2 tbsp milk
1⁄2 Cup (8 tbs)
Ground beef chuck
Grated parmesan cheese
1⁄4 Cup (4 tbs)
Fresh minced parsley/2 tsp dried parsley flakes
Garlic/0.5 tsp garlic powder
1 Clove (5 gm), minced
Heat olive oil over medium-high heat in 10- or 11-inch sauté pan. Add 4 to 6 meatballs. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel–lined plate; set aside.
Add garlic and stir for 30 seconds.
Add tomatoes, bring to boil, scraping up any browned bits, and simmer, uncovered, until sauce thickens, about 10 minutes.
Meanwhile, cook the spaghetti according to package directions and/or desired tenderness, drain and leave in collandar when done.
Once sauce has thickened, stir in basil and oregano, and salt & pepper to taste.
Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes.
Divide the pasta onto 2 plates (evenly distributing both types), top with 2 meatballs each, and the sauce."
We can never really get tired of the Spaghetti and Meatballs, can we? Despite its Italian origins, this is an All-American dish. In this video, Jaclyn show us how to make it. So savory, so juicy! Have fun making it!