Atomic Spaghetti & Meatballs

This recipe is an improved variation of one I used to cook. Some improvements I have made over the years is leaving out dried basil, adding parsley flakes, using shallots instead of onions, and using fresh chilies rather than just crushed red pepper flakes.  I also eat this dish about ten times hotter than I used to.

I recommend making this with bison or goat meat--yes, goat meat--as they are both delicious and lean.  Ultra-lean beef and ultra-lean ground pork also both turn out very well, but turkey and chicken just don't work for spaghetti and meatballs.  I don't make my own sauce except for special occasions and that creates several more dirty dishes, too, but I usually do "sup up" whatever sauce I am using.

Ingredients for Meatballs:

• One pound fresh ground meat (beef, bison, goat or pork)
• Two slices whole-wheat bread
• One whole egg
• Three cloves garlic, chopped fine
• Four large shallots, chopped fine (can substitute red onion)
• Five fresh Thai red chilies or other HOT red chili (with five chilies, this will really be atomic--if you aren't a big spice eater, one is enough to give this a zing)
• 1 teaspoon dry shredded chilies or crushed red pepper flakes (again, if you are not a spicy food eater, you may want to cut this in half)
• 1 tablespoon oregano
• 1 teaspoon dried parsley flakes

 Add to 16oz Can of Sauce:

• 1 teaspoon oregano
• 1 teaspoon basil
• 2 cloves garlic, chopped coursely
• 1-2 shallots, chopped coursely
• 1 fresh red chili
• 1 teaspoon dry shredded chilies or crushed red pepper flakes

To make, put your sauce on the stove, covered, to bring to a simmer.  In the meantime, mix all the meatball ingredients using your hand and form into balls 1" to 1.5" across.  Brown these on all sides in a non-stick skillet.  If they blacken a little, that is fine--you are just cooking them so that they hold together once in the sauce.  I used to broil them in the over for 5-7 minutes, which is still an option, but as long as I am attentive I have better luck on the stovetop.

One they are browned on all sides, simple put them into the sauce and simmer from 15-20 minutes until cooked all the way through.  You can put your water on for your(whole wheat) spaghetti when you transfer the meat balls and they should finish about the same time.  It is an amazing meal with only two dirty pots and one skillet to clean, plus dishes and any sides.  A salad of course goes wonderful with a meal like this.