Thursday, February 9, 2017

Giant Meat Ball

Years ago, Mary ran across a recipe for a Reverse Meatball and Spaghetti. 
She fantasized that she could make this for Kelve for his birthday some year. 
Now that she was back in Calgary for five days, her wish came true.  So here is a photo essay on Reverse Meatball and Spaghetti for Kelve's 47th birthday on Feb 12th.

Mix the bread crumbs and egg and seasonings into the beef. Divide the beef into 2/3rds and 1/third. Using a round bowl lined with tin foil, make a well with 2/3rds of the beef. Fill the well with spaghetii which is already sauced.
Use the other 1/3 of the ground meat for a lid on the giant meatball.
We used Richard's deer hamburger which is super lean. Read super, super lean.



For a sauce on the spaghetti we used the red pepper sauce from Costco.  Too sweet and next time we will use something else.
Knowing we needed more sauce, we made a quick tomato sauce using the usual ingredients:  garlic, a drained can of tomatoes, half an onion, some basil and other seasonings.


Using the extra tin foil, wrap it loosely around the giant meatball and put in an 350 degree oven until done.

Unmold onto a plate, by turning the meatball upside down.  Sauce on top and then sprinkle with Parmesan.

Using a meat thermometer we discovered the meat was not quite cooked through.  So back in the oven to be finished off until we got enough heat into the meat.  
A good time was had by all.

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