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Archive for May, 2010

I usually start my blog with how much it cost me to make my meal, but not this time. Not because I don’t want to, it’s that I can’t. First off, my sister and fellow blogger, Christy, brought over some hamburger meat last week and we didn’t use it. Second, Andi and I picked up some Bertolli pasta for free by using a $1.00 off coupon at Homeland. The pasta was $1.99 and Homeland doubles the coupon, so it was free. Finally, the only thing that I needed that I didn’t already have was a can of crushed tomatoes and some parsley which cost $2.00. So there you go, this meal cost $2.00, it fed 3 and the meatballs were easy to make and AWESOME!

Start a pot of water to boil for the pasta. In a large bowl, combine 1/4 cup finely grated Parmesan, 1/4 cup chopped parsley, 1 egg, 2 minced cloves of garlic and some S&P. Mix this well, then add 1 pound ground beef chuck and 1/4 cup plain dried breadcrumbs and mix gently.  (breadcrumbs should be on the same aisle as the flour in your grocery store).

Now your going to form this mixture into 16 meatballs. This is how I did it! I got some wax paper and flattened the meat out into a square. Then I cut the square into 4 x 4 squares. Then I rolled each square into a ball and Voila!

In a heavy pot, add 1 tablespoon olive oil and heat over medium heat. Make sure the pan is hot and add the meatballs. Turn the meatballs occasionally until they are completely brown. Then add a 28 ounce can of crushed tomatoes. Bring to a boil and then reduce heat to a simmer. Then partially cover your pot and cook until meatballs are cooked through. 10-12 minutes.

Once you partially cover your pot, drop 3/4 pound pasta in the boiling water and cook until al dente or the doneness that you like. The recipe originally called for spaghetti, but I used fettuccine.. Once the pasta is done, drain the water and add your meatball mixture. Serve topped with more parmesan and parsley.

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