Guru Spaghetti and Meatballs
Chicken and meatballs work perfectly together in this new twist on a classic dish.
Adding sour cream to the meat mixture not only brings creaminess, but also a much-needed acid tang.
Fresh bread crumbs add flavor as well as make the meatballs incredibly tender.
Don’t pass on the wine. It is the one ingredient that makes this sauce restaurant quality.
Ingredients for meatballs:
- 2½ lbs Ground chuck (80/20 fat content)
- 1-1½cups Fresh bread crumbs
- ¾ cups Sour cream
- 1 egg
- 2-3 tablespoons Louisiana Love Seasoning Blends
- 1 tablespoon Fennel seeds
- 1 tablespoon Italian seasoning
Method for meatballs:
Combine all ingredients in a suitable bowl.
Mix just enough so that the ingredients are incorporated, but don’t over mix.
Allow to rest in the refrigerator for at least 30 minutes.
Note: Cook a small piece to test for seasoning.
Form into golf ball sized meatballs and reserve.
Ingredients for sauce:
- 3 tablespoons Olive oil
- 3–16-ounce Cans tomato sauce
- 1–16-ounce Can tomato paste
- 1 medium White onion (chopped)
- 4-5 cloves Garlic (chopped)
- 1 cup Dry red wine (cabernet sauvignon)
- 1 tablespoon Italian seasoning
- Louisiana Love Seasoning Blends to taste
- 12-15 Meatballs
- 5 lb Chicken (cut into 8 pieces)
Method for sauce:
Place a large, heavy pot over medium-high heat adding olive oil, onions, and garlic.
Cook slowly for 3-4 minutes being careful not to brown.
Add wine, tomato sauce, and tomato paste stirring well to incorporate.
Once boiling, recue to simmer and cook for 15-20 minutes, covered, stirring occasionally.
Add dry seasonings, stir, add chicken and meatballs
Cook for 40-45 minutes, stirring occasionally being careful not to break the meatballs apart.
Taste and adjust seasoning.
Stay hungry.