I am HERE for the one pan/pot recipes!! Sometimes I don't like the texture of pasta sauce that's full blown pasta water but for this recipe it's absolutely necessary to mimic that thicker texture of the classic Spaghettio's in a can. Obviously, you can leave out the meatballs or use your own meatball recipe - and yes, it's pretty annoying to roll them into such tiny balls but hey, this recipe is fun and it's worth it in my opinion!! I didn't salt the pasta water since the meatballs are salty and the 1/4 cup of parm bring some saltiness into the dish as well. I highly recommend using freshly grated parm from a block - the pre-shredded stuff never melts as well or tastes as good and it's not great for texture. Also, if you don't grate the garlic there will be little chunks of it in there so that could throw off the texture too, FYI. Recipe makes enough for two and the whole thing is done in 20-25 minutes depending on how fast of a meatball roller you are, lol. What you need: For the meatballs:
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Okay so I really wanted lasagna the other day but didn't want to do all the work of layering and mixing and baking! This isn't an exactly pure lasagna recipe so don't come at me -- just a quicker way to achieve lasagna vibes and it's SO good! What you need:
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When it comes to garlic, the limit does not exist. Just cover me in garlic. This recipe is perfect for garlic lovers because it has TWO kinds of garlic. Fresh and then crispy fried garlic which is one of my all time favorite toppings. Pro tip: if you have or know someone with a nut allergy, crispy garlic can replace that crunchy nut factor in recipes like pad thai or pesto! Recipe makes enough for 2 entrees or 3-4 smaller side portions. Store any leftover fried garlic in an air-tight container for up to two weeks. What you need:
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November 2023
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