White Spaghetti Meatballs

Serves 1
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Directions

  1. 1Dice onions small and caramelize them.
  2. 2Dice onions small and caramelize them.
  3. 3Dice onions small and caramelize them.
  4. 4Set caramelized onions aside to cool.
  5. 5Set caramelized onions aside to cool.
  6. 6Set caramelized onions aside to cool.
  7. 7Prepare ingredients for meatballs, starting with ground beef.
  8. 8Prepare ingredients for meatballs, starting with ground beef.
  9. 9Prepare ingredients for meatballs, starting with ground beef.
  10. 10Add cooled caramelized onion to the ground beef and toss.
  11. 11Add cooled caramelized onion to the ground beef and toss.
  12. 12Add cooled caramelized onion to the ground beef and toss.
  13. 13Add breadcrumbs made from steel bread soaked in milk.
  14. 14Add breadcrumbs made from steel bread soaked in milk.
  15. 15Add breadcrumbs made from steel bread soaked in milk.
  16. 16Add eggs.
  17. 17Add eggs.
  18. 18Add eggs.
  19. 19Season with salt and a 'scrunch' of pepper.
  20. 20Season with salt and a 'scrunch' of pepper.
  21. 21Season with salt and a 'scrunch' of pepper.
  22. 22Form meatballs into medium to small sizes.
  23. 23Form meatballs into medium to small sizes.
  24. 24Form meatballs into medium to small sizes.
  25. 25Drizzle extra virgin olive oil in a pan.
  26. 26Drizzle extra virgin olive oil in a pan.
  27. 27Drizzle extra virgin olive oil in a pan.
  28. 28Cook meatballs on low heat, being gentle when turning them to prevent breaking.
  29. 29Cook meatballs on low heat, being gentle when turning them to prevent breaking.
  30. 30Cook meatballs on low heat, being gentle when turning them to prevent breaking.
  31. 31Make thick pasta sheets for guitar spaghetti.
  32. 32Make thick pasta sheets for guitar spaghetti.
  33. 33Make thick pasta sheets for guitar spaghetti.
  34. 34Stretch the pasta starting from the bottom, moving forward gently.
  35. 35Stretch the pasta starting from the bottom, moving forward gently.
  36. 36Stretch the pasta starting from the bottom, moving forward gently.
  37. 37Sprinkle flour on the pasta as it sits to prevent sticking.
  38. 38Sprinkle flour on the pasta as it sits to prevent sticking.
  39. 39Sprinkle flour on the pasta as it sits to prevent sticking.
  40. 40Check on meatballs; once lightly browned and seared, add heavy cream.
  41. 41Check on meatballs; once lightly browned and seared, add heavy cream.
  42. 42Check on meatballs; once lightly browned and seared, add heavy cream.
  43. 43Add grated Fontina cheese on top.
  44. 44Add grated Fontina cheese on top.
  45. 45Add grated Fontina cheese on top.
  46. 46Taste the sauce for salt and adjust if needed.
  47. 47Taste the sauce for salt and adjust if needed.
  48. 48Taste the sauce for salt and adjust if needed.
  49. 49Cook the pasta (tarell) in the sauce for two to three minutes.
  50. 50Cook the pasta (tarell) in the sauce for two to three minutes.
  51. 51Cook the pasta (tarell) in the sauce for two to three minutes.
  52. 52Do not touch the pasta for the first minute of cooking in the sauce.
  53. 53Do not touch the pasta for the first minute of cooking in the sauce.
  54. 54Do not touch the pasta for the first minute of cooking in the sauce.

Ingredients

  • diced onions
  • diced onions
  • diced onions
  • ground beef
  • ground beef
  • ground beef
  • caramelized onion
  • caramelized onion
  • caramelized onion
  • non secret breadcrumb from steel bread soaked in milk
  • non secret breadcrumb from steel bread soaked in milk
  • non secret breadcrumb from steel bread soaked in milk
  • eggs
  • eggs
  • eggs
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • drizzle extra virgin oil
  • drizzle extra virgin oil
  • drizzle extra virgin oil
  • heavy cream
  • heavy cream
  • heavy cream
  • Fontina cheese
  • Fontina cheese
  • Fontina cheese
  • flour
  • flour
  • flour

Equipment

slotted spoonpan

Tips

  • Dice onions small so you don't crunch on big pieces inside the meatball.
  • The stickier the meatballs, the softer they will be.
  • Be very gentle when turning meatballs to prevent them from breaking.
  • Sprinkle flour on pasta to absorb moisture and prevent sticking.