H&J's Slightly Spicy Spaghetti & Meatballs

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Meatballs

1 Cup Bread Crumbs

3/4 Cup Grated Parmesan Cheese

1/2 Whole Milk

1/2 Cup Beef Broth

1/2 Cup Fresh Parsley, chopped

3 Eggs, beaten

2 Tbsp Dried Oregano

1 Tbsp Garlic, minced

1 Tbsp Kosher Salt

1 Tbsp Ground Black Pepper

2 Tsp Dried Basil

1 Tsp Red Pepper Flakes

Pinch Nutmeg

2 lbs Ground Chuck

1 Can (14.5 oz) Beef Broth

Spaghetti Sauce

1/4 Cup Olive Oil

1 1/2 Cups Yellow Onion, diced

2 Tsp Garlic, minced

3 Cans (14.5oz ea) Whole Plum Tomatoes, crushed

1/2 Cup Reserved Pan Drippings 

1/2 Cup Fresh Parsley, minced

1 Tbsp Sugar

1 Tsp Red Pepper Flakes

 Fresh Basil, sliced

Grated Parmesan Cheese

For the Meatballs: Preheat oven to 450 degrees F. In a large mixing bowl, combine all ingredients except ground chuck and the can of beef broth. Add ground chuck to mixing bowl and stir to combine. Spray a large rimmed baking sheet with non-stick spray. Using a scoop or your hands, shape about 3Tbsp meat mixture per meatball and set on the rimmed baking sheet. You should get around 35 meatballs (7 rows of 5) all together.  Delicately pour the can of beef broth onto baking sheet with meatballs and transfer sheet to the oven; Bake for 25mins. Remove sheet from oven, transfer meatballs to plate, and pour the pan drippings into a glass measuring cup (to be used with spaghetti sauce).

For the Spaghetti Sauce: Saute onions and olive oil in a large saute pan (or dutch oven) over medium heat for 4mins. Stir in garlic and cook 20-30secs, then add tomatoes, 1/2 cup pan drippings, parsley, sugar, and pepper flakes. Simmer for 15mins on low heat. Add all meatballs to sauce and simmer for another 10mins. Remove from heat.

 Spoon sauce and meatballs over a bed of fresh pasta. Garnish with basil strips and Parmesan cheese.

8 oz Farfalle Pasta

1 Cup Bread Crumbs

6 Tbsp Fresh Parsley, divided

2 Boneless, Skinless Chicken Breasts

2 Tbsp Olive Oil

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper 

1/2 Cup Sun-dried Tomatoes (from an oil-packed jar, reserved)

1 Tbsp Butter, unsalted

1 Cup Onions, diced

2 Tbsp Tomato Paste

1 Tbsp Fresh Garlic, minced

1 Cup Vodka

1/3 Cup Chicken Broth

3/4 Cup Heavy Cream

1/4 Tsp Red Pepper Flakes

1/2 Cup Pecorino cheese, shredded

Cook pasta in a pot of salted water according to package instructions. Drain ans set aside. Preheat oven to  450 degrees F. Combine bread crumbs and 2 Tbsp parsley in a shallow dish. 

Cut chicken in half, length-wise. Place chicken in a resealable gallon bag and using the broad side of a wooden mallet, pound chicken to 1/2 inch thickness. Drizzle oil over chicken, ensuring chicken is completely coated. Sprinkle with salt and pepper. Remove from bag and coat both sides of chicken with bread crumb mixture, pressing to adhere. Place on a rack and let chicken rest for 10mins. 

Meanwhile, heat 4 Tbsp of reserved oil from sun-dried tomato jar in a saute pan (ovenproof) over medium high heat.  Add chicken to pan and saute 4mins. Carefully flip chicken and transfer to oven. Bake until chicken is cooked through, about 4-5mins. Remove chicken from oven, place on a rack, and tent with foil. 

Melt butter in same pan over medium high heat. Add onions, garlic, tomato paste and cook until onions soften, about 2mins. Remove pan from heat and add vodka. Return pan to heat and cook until reduced by half, about 3mins. Add broth, sun-dried tomatoes and simmer 3mins. Stir in cream, red pepper flakes and reduce heat to medium low. Simmer 2mins. Add pasta, pecorino, and remaining 4 Tbsp parsley. Season with salt and cracked fresh black pepper. Place pasta in bowls, top each with chicken and serve.

2 Chicken Breasts

1/4 Tsp Kosher Salt

1/4 Tsp Black Pepper

8oz Pappardelle Noodles

1 Tbsp Kosher Salt

1 Bunch Broccolini

2 Thick Slices Bacon, diced

1/3 Cup Jarred Sun-Dried Tomatoes in oil, drained, minced

1 Tbsp Garlic, minced

1/2 Tsp Red Pepper Flakes

1/2 Cup White Wine (ex. Chardonnay)

1 Cup Chicken Broth

1/2 Cup Heavy Cream

2 Tbsp Red Wine Vinegar

2 Tbsp Olive Oil

1 Tsp Honey

1 Tsp Dijon Mustard

1 1/2 Cups Cherry Tomatoes, halved

1/4 Tsp Kosher Salt

Fresh Ground Pepper

Heat grill to medium high. Lightly season both sides of chicken breasts with salt and pepper (about 1/4 tsp each). Grill chicken 7-8mins per side or until chicken reaches 165 degrees F. Transfer chicken to cutting board and let rest. 

Meanwhile heat a large pot of water to a boil. Add 1 Tbsp Kosher salt to water. Add pappardelle noodles and cook according to package directions. About 3mins before the noodles are done, add broccolini to the pot and continue boiling. Drain noodles and broccolini. Transfer broccolini to cutting board and chop, then set aside. Slice chicken breasts and cut into 1in pieces. 

Saute bacon and sun dried tomatoes in a large pan or skillet over medium high heat 3mins. Stir in chicken, garlic and red pepper flakes and cook for 1min, stirring frequently. Pour in wine and scrape up any browned bits in pan. Stir in broth, cream, and noodles. Reduce heat to medium-low and bring sauce to a simmer. Continue cooking, stirring occasionally, for 3-5mins (until sauce slightly thickens). 

In a large bowl whisk together vinegar, oil, honey, and mustard. Add cherry tomatoes, broccolini, and 1/4 tsp salt. Toss until blended. 

Spoon chicken, noodles, and sauce into serving bowls and top with broccolini mixture. Season with freshly ground pepper if desired.

*If you cannot find pappardelle noodles, another wide egg noodle or even fettuccine will work. 

1 Tbsp Olive Oil

1 lb. Ground Turkey Breast

8oz Bulk Spicy Italian Sausage

1/2 Cup White Onion, diced

1/2 Cup Carrot, diced

1/2 Cup Celery, diced

1 Tbsp Minced Garlic

1 Cup 2% Cottage Cheese

1/4 Cup Tomato Paste

1 Can Diced Tomatoes (28oz) 

1 Cup Red Wine (ex. merlot or pinot)

1 Can Tomato Sauce (8oz)

2 Tbsp Balsamic Vinegar

1 Tsp Dried Oregano

1 Tsp Dried Basil

1/2 Tsp Kosher Salt

1/2 Tsp Red Pepper Flakes

6oz Neufchatel Cheese

3/4 Cup Parsley, chopped

Heat the olive oil in a large saute pan over medium high heat. Add the turkey breast and sausage. Using a potato masher break up the turkey and sausage to smaller chunks and cook until browned. In a food processor, add onions, carrots, celery, and garlic and process until everything is minced. Add to the browned meat and cook until the vegetables soften, about 5mins. Meanwhile, process the cottage cheese continuously for about 2mins, then Stir into the meat, along with the tomato paste. Cook on medium-low for 1min. Add tomatoes, tomato sauce, wine, vinegar, oregano, basil, salt and red pepper flakes. Simmer sauce 40-45mins, stirring occasionally (about every 15mins). Add neufchatel, stirring until melted, then stir in parsley. If you have an Emulsifier (it's ok if you dont), put it in the sauce and blend 2 or 3 times for about 2 secs moving around the pan each time.

Serve over pasta (ex. Rotini or Rigatoni).

Notes: You can find Neufchatel cheese next to the cream cheese in most grocery stores. "Saute" pans have high sides, usually about 3inches tall.

6oz Farfalle Pasta

3/4 Cup Orange Bell Pepper, chopped

3/4 Cup Yellow Bell Pepper, chopped

1/2 Cup Jarred Peppadew Peppers

1lb Chicken Tenders, seasoned with kosher salt and black pepper

4 Tbsp Olive Oil 

1 Cup Red Onion, diced

1/4 Tsp Kosher Salt

1 Cup Sugar Snap Peas, cut in half

2 Tbsp Fresh Garlic, minced

1/4 Cup Peppadew Juice (from the jar of peppadews)

1 Tbsp Capers

Kosher Salt to taste

Cracked Black Pepper to taste

Fresh Basil, thinly sliced

Shaved Parmesan

Cook pasta according to box directions; set aside, reserving 1/4 cup of pasta water. In a food processor pulse bell peppers until almost minced. Transfer to a bowl. Pulse Peppadew peppers until minced; transfer to bowl with bell peppers. In a large saute pan, heat 2 Tbsp olive oil over medium high heat. Add chicken tenders and cook until browned, about 4mins. Flip chicken and cook another 4mins to brown. Transfer chicken to cutting board. Add remaining 2 Tbsp olive oil to pan, then add peppers, onions, and season with kosher salt. Saute vegetables over medium heat, stirring occasionally for 4mins (vegetables will have softened and juices nearly evaporated). Meanwhile chop chicken into bite size pieces. Add peas and garlic to pan and cook 30secs, then stir in pasta, peppadew juice, capers and chicken. Bring to a simmer. Stir in 2 Tbsp pasta water (see below note) and cook 30secs stirring constantly.  Remove from heat.

To serve, season pasta with salt, freshly cracked black pepper to taste and top with, basil and shaved parmesan.

Note: You can add the additional pasta water if you want to change consistency (we prefer just 2 Tbsp though).