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spaghetti-meatballs

spaghetti and meatballs (my cheater’s version)

After a long day, the last thing you want to think about is what to make for dinner.  If you live alone or have a family, cooking a meal most probably isn’t at the top of the to-do list.  Compound this with work, perhaps picking up the kids from daycare and arriving home after six o’clock, most don’t relish dinner prep and trying to figure out how to get food on the table before seven.  Even when you’re a good cook, sometimes it just feels like a slog. There’s no doubt in my mind that if meal prep was off the table (pardon the pun), and one could arrive home with food all ready to go, the evening would feel a bit lighter.  Yes, there are full meal subscription companies out there that have everything all neatly done up in a box ready for you to cook, but that gets expensive when on a budget.

Creating shortcuts tends to ease any dragging of feet when mustering up enough energy to get in the kitchen and cook.  I made my cheater’s version of spaghetti and meatballs while Mr. S was away.  While on my own, this recipe easily adjusts for one serving or make for two as indicated and have enough for tomorrow’s supper or freeze for later use.  The meatballs can be made and cooked in the time it takes to boil the pasta.

Serves 2
2 Italian sausages
1 clove of garlic, minced
1 can cherry tomatoes (or favorite bottled sauce)
extra-virgin olive oil
spaghetti
Parmesan cheese, grated
parsley, chopped (optional)

Bring a large pot of salted water to a boil.  Add spaghetti and follow packet cooking instructions.  While pasta is cooking, take a sharp knife and run it down the length of the sausage.  Remove casing and repeat with the other sausage.  With clean hands, pinch off roughly 1-inch thickness of meat and roll into a ball.  Repeat process.

Add a splash of olive oil in a frying pan and over medium-high heat, add meatballs.  Move meatballs around to make sure all are evenly browned; this should only take 5 or so minutes as they are tiny. Add garlic then cherry tomatoes.  Let the tomatoes bubble away – this will further cook the meatballs.

Drain pasta and add back to the pot.  Pour in meatballs with tomato sauce and give a gentle stir.  Serve in bowls or on plates and top with cheese and parsley.

The Culinary Chase’s Note: If you do find time to make the meatballs from scratch, check out my recipe.  Enjoy!

spaghetti and meatballs (my cheater’s version)
 
Prep time

Cook time

Total time

 

Author:
Cuisine: Italian
Serves: 2

Ingredients
  • 2 Italian sausages
  • 1 clove of garlic, minced
  • 1 can cherry tomatoes (or favorite bottled sauce)
  • extra-virgin olive oil
  • spaghetti
  • Parmesan cheese, grated
  • parsley, chopped (optional)

Instructions
  1. Bring a large pot of salted water to a boil. Add spaghetti and follow packet cooking instructions. While pasta is cooking, take a sharp knife and run it down the length of the sausage. Remove casing and repeat with the other sausage. With clean hands, pinch off roughly 1-inch thickness of meat and roll into a ball. Repeat process.
  2. Add a splash of olive oil in a frying pan and over medium-high heat, add meatballs. Move meatballs around to make sure all are evenly browned; this should only take 5 or so minutes as they are tiny. Add garlic then cherry tomatoes. Let the tomatoes bubble away – this will further cook the meatballs.
  3. Drain pasta and add back to the pot. Pour in meatballs with tomato sauce and give a gentle stir. Serve in bowls or plates and top with cheese and parsley.
  4. The Culinary Chase’s Note: If you do find time to make the meatballs from scratch, check my recipe. Enjoy!

 

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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