This is adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet. As usual, I up the red pepper flakes, and make mandatory the optional jalepeno. As Madonna says, “if you can’t stand the heat, get off of my street”. (From her song I Love New York). To echo the festive Santa Fe feeling that the cumin, cilantro and chili inspire and to cool yourselves down, serve with frosty margaritas.
- 1 Tablespoons olive oil
- ¾ cup minced onions
- 2 teaspoons minced garlic
- 1 and ¼ pound ground veal/pork/beef or combination
- ½ cup fresh breadcrumbs
- ¼ cup cilantro
- 1 egg, lightly beaten
- 1 teaspoon organic ground cumin
- 1 teaspoon organic chile powder
- Fine sea salt and organic ground black pepper to taste
- 2 Tablespoons olive oil
1 cup minced onion
1 Tablespoon minced garlic
1 cup sweet red pepper, chopped
1 cup green pepper, chopped
1 small jalepeno pepper
28 once can crushed tomatoes
1 teaspoon organic red pepper flakes
1 cup water
Salt and pepper to taste
DIRECTIONS FOR MEATBALLS
- Sautee onion and garlic until wilted. Let cool.
- Shape into miniature meatballs, about 20 or so.
- Heat olive oil in large pan and cook meatballs, turning, about 10 min.
SAUCE and PASTA
- Heat olive oil. Add onions then remaining ingredients, and blend
- Bring to boil then simmer ten minutes.
- Add meatballs and simmer 10 minutes more.
- Cook spaghetti, drain, toss with olive oil, then sauce and meatballs.