A fun play on spaghetti and meatballs, that after trying I realized I may prefer to normal meatballs! If elk isn't your thing, or if it's not available to you, ground beef would substitute perfectly well.
SPAGHETTI WITH ELK MEATBALLS
INGREDIENTS:
meatballs:
1 pound ground elk
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
extras:
1 pound spaghetti noodles
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
INSTRUCTIONS:
Preheat oven to 425ºF.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix elk and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until internal temperature reaches 140ºF.
Heat a medium pot over medium heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese.
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