Summer Garden Spaghetti and Meatballs
How to make meatballs so good, you don't need sauce. Just toss with fresh veggies for a summer garden pasta.
Servings: 6
Ingredients
- 1 pound pasta cooked al dente according to instructions
- 3-4 meatballs per serving recipe below
- garlic scapes salsa or 4 cloves garlic finely chopped
- 1/2 cup extra virgin olive oil
- handful of basil leaves torn into small pieces
- 4 fresh tomatoes chopped
- 4-8 ounces fresh mozzarella cheese
All Beef Meatballs
- 1 cup pecorino
- 1 bunch basil
- 1 bunch parsley
- 1 1/2 cup breadcrumbs fresh made from stale bread
- 3 eggs
- 1/2 cup milk
- 1 T garlic sauteed
- salt and pepper
Instructions
Garden Pasta with Meatballs
- Cook pasta according to instructions. Toss with garlic scape salsa. Mix with tomatoes, basil, meatballs and mozzarella cheese.
- Recipe for Meatballs (makes enough for two pounds of pasta; trim down as you prefer)
Meatballs
- pounds ground sirloin
- Chop parsley and basil.
- Grate cheese.
- Saute garlic.
- Place ground beef in bowl.
- Mix breadcrumbs with parsley, salt and pepper. Toss into bowl with meat. Add milk over breadcrumbs, mix with hands. Incorporate eggs, basil, cheese, garlic.
- Form into small balls, about 1 1/2 inches in diameter. I use a small scoop.
- Bake for 20 minutes at 375, turning once at 10 minutes.
Notes
To make garlic scape salsa: Chop into small pieces and mix in food processor with olive oil and sea salt. Use enough oil to cover scapes by an inch and add more as needed. This can be strong, so use sparingly. If you don’t have access to this, saute 4 cloves of finely chopped garlic in olive oil and pour over pasta.