When I was working on a red, white, and blue menu for Gabe's birthday brunch, I asked the boys what they thought we should make. Without any hesitation, they both shouted, "spaghetti and meatballs!" That wasn't what I had in mind - I was thinking something a little more exotic, perhaps with white cannellini beans, roasted red peppers and blueberries.
But their enthusiasm was unsquashable. And it turned out to be a great call on their part; spaghetti and meatballs is one of the birthday boy's favorites. I did add some dried blueberries to the mix to stay with the red, white, and blue theme.
2 pounds of 96-4 organic ground beef
2 eggs
1/2 C dried wild blueberries
1/4 C chestnut flour
dash of pink Himalaya salt
1/4 C chestnut flour
dash of pink Himalaya salt
3 C tomato puree
1 C organic cherry tomatoes
fresh basil
Mix the beef, eggs, and dried blueberries together in a bowl, adding enough chestnut flour that the mixture can be formed into balls. Place tomato puree, a splash of beer (or red wine), and cherry tomatoes in a large saucepan. Drop meatballs into the sauce and simmer till cooked through. When meatballs are cooked, stir in thinly sliced basil leaves.
Toss the meatballs and sauce with cooked spaghetti and another splash of olive oil...just enough to make it glossy. Top with shredded parmesan cheese.
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