SpaghettiOs with Meatballs

35 mins
Serves 1
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Directions

  1. 1Soak breadcrumbs and milk for 1 minute.
  2. 2Mix in ground beef, egg yolk, Parmesan, salt, white pepper, and garlic powder with your hands.
  3. 3Roll marble-sized meatballs.
  4. 4Brown the meatballs slightly for added flavor.
  5. 5Melt butter over medium low heat.
  6. 6Cook finely minced onion for 5 to 6 minutes until extremely soft, without browning.
  7. 7Add tomato sauce, tomato paste, and water to the softened onions, and stir until smooth.
  8. 8Add salt, sugar, onion powder, garlic powder, paprika, white pepper, and optional MSG and chicken bouillon.
  9. 9Bring the sauce to a gentle simmer.
  10. 10Add the dry pasta to the sauce.
  11. 11For those that browned meatballs, add them back in now.
  12. 12Simmer for 12 to 14 minutes, stirring often, until the pasta is very soft and the meatballs are cooked through and soft.

Ingredients

  • 70 g Ground beef (80 to 85 percent lean)
  • 8 g Breadcrumbs
  • 8 g Whole milk
  • 18 g Egg yolk
  • 6 g Parmesan, very finely grated
  • 0.8 g Kosher salt
  • 0.2 g White pepper
  • 0.2 g Garlic powder
  • 10 g Unsalted butter
  • 30 g Yellow onion, very finely minced
  • 200 g Tomato sauce
  • 25 g Tomato paste
  • 80 g Water
  • 3 g Kosher salt
  • 5 g Sugar
  • 0.8 g Onion powder
  • 0.4 g Garlic powder
  • 0.5 g Paprika
  • 0.2 g White pepper
  • 45 g Small ring pasta (anelli)
  • 0.25 g MSG
  • 0.5 g Chicken bouillon

Equipment

Potspan

Tips

  • Soaking breadcrumbs keeps meatballs soft and not dry.
  • Roll meatballs to marble size.
  • Cook onion over medium low heat until extremely soft, no browning.
  • Cook pasta in the sauce so that starches naturally thicken it.
  • Keep heat gentle to maintain the canned vibe.
  • If sauce is too thick, add 1 to 2 tbsp water.