Thursday, July 14, 2011

Italian meatball slumguillion

Today we are featuring slumguillion challenge winner Rachel's Italian meatball slumguillion. I love her take on the quintessential comfort food of spaghetti and meatballs. So warm and hearty but most all ingredients are already lurking in cupboards and pantries ready to be so effortlessly tossed together to create a wonderful homecooked meal in 30 minutes.

Image courtesy Rachel Mills


1 lb of ground beef
3 garlic cloves (minced)
1/3 cup of milk
1 tsp of salt
1 tsp of ground pepper
2 tsp of Italian seasoning
½ cup of bread crumbs
2 dashes of cayenne pepper (optional)


1 green bell pepper (diced)
1 small white onion (diced)
1 28oz can of diced or whole tomatoes with juice
2 ½ cups of pasta
1 tbsp of corn starch
2 tbsp of basil (chopped)
1 tbsp of Italian seasoning
1 cup of shredded mozzarella
½ cup of shredded parmesan

Olive oil for the pan

MEATBALLS: Mix the ingredients and then add the beef. Mix it in with your hands until the mixture is completely distributed. Take a medium pan with a lid and cover the bottom with olive oil. Heat on medium. Cook the meatballs. While the meatballs are cooking dice the peppers, onions, and basil. Remove the meatballs from the pan when they are cooked and cover them with foil.

SAUCE: Toss in the peppers and onions into the meatball drippings. Cook for about two minutes, then add the tomatoes and juice (break up any large tomatoes), cornstarch, basil, and pasta. Turn the heat up to medium high and cover the pan. Cook, stirring frequently, for 10-12 minutes. Once the pasta is soft, throw in the meatballs and stir. Take the cheese and cover the dish. Place the lid back on and allow the cheese to melt. Serve immediately.

Takes about 30-35 minutes from start to finish. Serves about 5.

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