Seow Like Meow

Friday, October 8, 2010

Spaghetti & Meatballs

Recipe by: SH

Prep Time: 40 min
Cook Time: 1 hr
Serving Size: 4

Tools: Large pot, 9" x 13" dish, large pan

1 bulb garlic (chopped)
1 big onion (chopped)
6 tomatoes (chopped)
1/4 cup red wine
2 tbs basil coarsely chopped
6 serrano peppers
1 tbs salt

1 lbs ground beef
1 lbs ground turkey
10 oz firm tofu (crumbled)
1 tbs garlic powder
1 tbs onion powder
1 tsp ginger powder
1 tsp creole seasoning 
1 tbs olive oil
2 tbs red wine
1 tbs dried basil flakes
1 tsp chili powder
1/2 tbs corn starch
2 tsp salt

1lbs thin spaghetti
2 tsp salt


  1. Heat 4 tbs oil in large pan.
  2. Add garlic and onion. Fry for 5 min on medium heat.
  3. De-glaze pan with red wine. Reduce to half.
  4. Add tomatoes, serrano peppers, and basil. Cook for 12 min. Stir occasionally.
  5. On medium low heat, cook further till soft, approximately 20 min.
  1. Mix all ingredients B.
  2. Oil 9" x 13" dish. 
  3. Divide mixture into 8 portions.
  4. Shape into meatballs and place in dish.
  5. Place rack in the middle of oven and preheat oven to 400 deg. F.
  6. Cook meatballs till it is at 155 deg. F. Check with temperature probe on several meatballs.
  7. Remove and rest for 5 minutes.
  1. Fill 3/4 of a large pot with water, add salt, and bring to boil.
  2. Cook thin spaghetti per packet instructions.
  3. Strain.
  4. Serve on plates with sauce over spaghetti and meatballs.
  5. Top with parmesan cheese.
Note: Why tofu? It makes the meatballs tender. 
The meatballs should be lighter in color than shown in pictures.

Wednesday, October 6, 2010

Gallo Family Vineyards Moscato

Wine Variety: White
Appellation: California
Year: Non-vintage
Alchohol Content: 9%
SH's Comment: Sweet, well balanced, and very affordable.