Spaghetti And Juicy Lucy Meatballs Recipes
SPAGHETTI WITH LION'S HEAD MEATBALLS
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
- Place pork or beef, scallions, leek, cornstarch, flour, sesame oil, ginger, chile, and salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. To make ahead: Cover and refrigerate the meatball mixture for up to 2 days.
- Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
- Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
- Bring the coconut-milk mixture to a boil over medium-high heat. Add meatballs; cover, reduce heat to low and cook for 8 minutes.
- In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm.
- Spoon meatballs and sauce over spaghetti. Garnish with basil and lemon zest. Serve hot.
- Please note this contestant had an almost identical recipe published in Cooking Light Magazine in 2002. It's reprinted online at myrecipe.com -- It is her recipe however. Permission might legally have to be gotten from the magazine.
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