Review: Chrissy Teigen’s Spaghetti and Meatballs

Firstly, as a true Teigen fan I’ve been trying out recipes from her cookbook Cravings (click here to check it out) – its a national best-seller and purchase that’s well worth it if you love delicious, nostalgic recipes with a modern twist that are easy to make. Trust me, you’ll be grabbing this cookbook at least once a week and picking out a recipe to try your hand at – there’s plenty to choose from!

Since trying her scallops and linguine recipe, I’ve been hooked on Chrissy’s meals and I knew I had to try my hand at her spaghetti and meatballs, my favorite dish ever since I was a little kid! Needless to say – it was THE BOMB. I loved it, my boyfriend loved it, his roommate loved it; my favorite part of the dish is the sauce – it has an added kick due to the red chili pepper flakes. In the following paragraphs I’ve summarized the steps for making Chrissy’s sphagetti and meatballs; its perfect for a dinner date at home or a party!

Ingredients

Meatballs

  • 1 cup of fresh breadcrumbs (3-4 slices of white bread)
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 tbsp minced garlic
  • 1 cup of finely shredded parmesan cheese
  • 1 1/2 tsps kosher salt
  • 1/2 tsp chili flakes
  • 2 eggs plus 1 egg yolk
  • 1/4 c fine dry breadcrumbs
  • 1/4 c olive oil

Sauce

  • 1 large onion, diced (3 cups)
  • 2 tablespoons minced garlic
  • ¼ cup tomato paste
  • 5 (14-ounce) or 2 (28-ounce) plus 1 (14-ounce) cans crushed tomatoes
  • 1 tablespoon dried oregano
  • 1 teaspoon chili flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • 2 teaspoons red wine vinegar
  • ¾ pound dried spaghetti
  • Finely grated Parmesan, for garnish
  • Fresh basil for garnish

Directions

Meatballs

Step 1: In a large bowl, add breadcrumbs to milk. Let breadcrumbs soak up all the milk. Then add the beef, pork, cheese, salt, garlic, chili flakes, egg and egg yolk. Gently mix all ingedients (don’t overwork the meat!)

Even though the original recipe calls for forming the meat into 18 golf ball-sized meatballs, I have to say I like my meatballs big so instead, I formed 12 large meatballs.

Step 2: Sprinkle each meatball all over with the fine dry breadcrumbs. Chill for approximately 12-24 hours to help meatballs hold their shape.

Step 3: Heat the oil in a large skillet over medium heat and add meatballs until brown on all sides.

Step 4: Transfer browned meatballs to a large plate and drain the skillet, leaving behind only 1/4 cup fat and oil. Cover the meatballs with foil to keep them warm.

Sauce

Step 1: First, heat the fat and oil left over from the meatballs over medium heat. Add the onions and stir until softened and translucent (about 10 minutes).

Step 2: Add the garlic and cook for 1 more minute. Add the tomato paste and stir for 2 minutes until caramelized and absorbed.

Step 3: Stir in the crushed tomatoes, oregano, chili flakes, thyme, parsley, rosemary, salt, sugar, and vinegar. Bring to a boil, then reduce heat. Simmer until the sauce thickens (about 25 to 30 minutes). 

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