I would make it more often if frying meatballs didn't take so long. Some recipes actually suggest baking raw meatballs on a baking sheet. I've done big spaghetti meatballs baked in their own sauce (a la Emmy's Spaghetti Shack in San Francisco), but they just weren't as tasty as fried in butter and oil. Mmm, fat.Recipe Linked Here
My substitutions to this recipe included:
- using 1 lb. beef and 1/2 lb. pork. If I had ground veal and/or turkey I would have used those too. Basically, the more kinds of meat you have the better the meatballs will taste.
- freezing a third of the meatballs after frying, because I like to have more sauce on my noodles. The meatballs will be good in spaghetti sauce on one of those nights when we need a quick meal.
- adding less sour cream (I just added until it looked right, about 1/2 cup).
- tweaking of the spices as I went along.
2 comments:
The noodles look awesome. There's nothing special about them but...they look so tasty.
It's because they're curly. Curly noodles are the most photogenic. And they catch the most sauce. That's why I love these kinds of egg noodles, and rotini.
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