This dish is purely inspired by the amazing Aerogarden my fiance is keeping. I get fresh and delicious herbs to cook with every week. And my favorite will always be the combination of parsley, Genovese basil and thyme.
Today I baked pork meatballs and tossed spaghetti with some of these fresh babies.
Ingredients:
- 6 cloves of minced garlic
- 1/2 cup of minced parsley
- 1/2 cup of minced thyme
- 1 cup of Genovese basil
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 teaspoon of chili powder
- A pinch of salt
- A pinch of pepper
- 1 lb of ground pork
- 1/2 cup of bread crumbs
- 1/2 cup of sour cream
- 1/2 cup of Parmesan cheese
Tips:
- The meatball mixture works without sour cream, and you can also add eggs into it! And use more chili powder if you like it spicier.
- You won’t be successful trying to save some for lunch the next day.
How to serve:
- Together!
Directions:
- Preheat oven to 400 degrees.
- Combine Parmesan cheese, sour cream, bread crumbs, a pinch of salt, a pinch of pepper, chili powder, parsley and thyme with the ground pork. Mix well (really get in there with your hands).
- Make the meat mixture into 1-inch big meatballs and lay them 1/2 inch apart in a greased baking pan.
- Bake for 20 minutes; flip them, bake for another 5 minutes.
- Boil water and cook the spaghetti til al dente.
- In another pan on low heat, toss the cooked spaghetti with the garlic, Genovese basil olive oil and butter.
- Add another pinch of salt and pepper for taste.
- Place the cooked spaghetti mixture on a plate and top with the baked meatballs.
- Garnish with more basil.
- Ready to serve!
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