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  1. #1
    Thailand Expat Luigi's Avatar
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    Luigi's Polpette Di Formaggio Spaghetti Alla Marinara-o.

    Or Cheesy Meatballs Spaghetti to the uncultured heathens.

    Grazie google translate.





    First of two little tricks that have been passed down from generazione to generazione.

    If using some dried herbs, add them when sweating out the onions n garlic. This will release their oils and flavour.

    Making sure to give them all a good 10 minutes +



    I'm using dried oregano and thyme, and fresh basil.

    2nd tip.

    Use yer little pink potato masher on the tomatoes. Never cut them up, mash 'em.





    Add yer can of water, boil it up



    n simmer it down.

    That'll be simmering for the day.



    Oh fokin' look at that. Fokin' Champion.

  2. #2
    Thailand Expat terry57's Avatar
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    Not quite sure about this one Lu-Lu.

    Your other threads with the salads and veggies were first class though.

  3. #3
    Thailand Expat Luigi's Avatar
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    Another hour and the wine will have taken over.

    That's when the magic happens.

  4. #4
    Thailand Expat Luigi's Avatar
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    Roll 'em up, then stick a wee bit of cheese into each.

    Flour and fry.


  5. #5
    Thailand Expat Luigi's Avatar
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  6. #6
    Thailand Expat Luigi's Avatar
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    Quote Originally Posted by terry57 View Post
    Not quite sure about this one Lu-Lu.
    To be honest, it was fokin' delicious.



    Dinner Invitation List:

    T̶e̶r̶r̶y̶


  7. #7
    Thailand Expat Luigi's Avatar
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    Bonus:

    Meatball Melt for lunch tomorrow if I can get up and buy some decent bread.

  8. #8
    Thailand Expat Dillinger's Avatar
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    that looks appealing, that pnk fleshlight

  9. #9
    Thailand Expat Luigi's Avatar
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    Multi purpose mate. Rub one off while prepping dinner. Fokin' Japs eh, think of everything.

  10. #10
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    Ok Luigi who are you paying to do these meals for their meals I would pay for in a restaurant , name names ,

  11. #11
    Thailand Expat Luigi's Avatar
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    5555

    Chefsxp bud.

    Get 'em delivered and pretend you knocked it up yerself.





    Just keep it dark eh.


  12. #12
    Thailand Expat terry57's Avatar
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    Yes that is better Lu-Lu, looks real good especially after a serious session on The Dark.

    Only one little problem though, when anyone mentions meatballs I have horrid flash backs from Ikea BangNa.

    Fook me, I had one bite of their shite and nearly shat me self there and then.

    Seriously fooked up stuff eh.

    Yours look real good though Lu-Lu.

    Obviously did not copy their recipe huh.
    Stroller is a Yerman faggot.

  13. #13
    POTUS HOCUS
    david44's Avatar
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    Quote Originally Posted by snakeeyes
    Ok Luigi who are you paying to do these meals for their meals I would pay for in a restaurant , name names ,
    Ban Edoy peripatetic katoey gourmet, boy me and stop one

    Since cumming outta the closet Mao see dung as prison food and that parole chefs course is paying orf, feck spagbollocks it's almost worthy of a review, I think you should request a delivery thru yer Catflap , he won't eat that stuff he's on a brace of Judge's snot and kidney pies daily diet, spiced lightly with Bolivaran Maoching powder and Antiviagara( The Rosegrowers discreet gentlemans solution to reduce unwanted pricks)
    I used to have a job at a calendar factory.
    I got the sack because
    I took a couple of days off.

  14. #14
    Thailand Expat Luigi's Avatar
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    Yeah... that's, errr, yeah, that's right.

  15. #15
    Custom Title Changer
    CSFFan's Avatar
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    The wife commented that you should have cooked the meatballs first in the pan, removed them and started your sauce with the flavors from the pan.

    While the sauce was going her thing is finish the meatballs in the oven, then return them to the sauce, then cook the 'balls and sauce until the balls are almost coming apart.

    I disagree....I do the balls first, sear the heck out of them, remove them, then do the sauce, then skip the oven and return the balls to the pan and let the uncooked center of the balls absorb a bit of the sauce.

  16. #16
    Thailand Expat Luigi's Avatar
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    Quote Originally Posted by CSFFan View Post
    The wife commented that you should have cooked the meatballs first in the pan, removed them and started your sauce with the flavors from the pan.
    Good thinking.


    More fat juices are always a positive.

  17. #17
    Custom Title Changer
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    Fat is where the flavor is...

  18. #18
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    david44's Avatar
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    Quote Originally Posted by CSFFan
    finish the meatballs in the oven
    she's right as an unglazed harden exterior to the balls allows sime of the succulent juices to seep IN, think of almost the opposite of sex, handle more and more gently as you near TOPPING OFF

  19. #19
    Thailand Expat Luigi's Avatar
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    Oh baby.

  20. #20
    Thailand Expat Luigi's Avatar
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    After quickly browning them I just toss them in to the sauce to finish off as I start the pasta.

  21. #21
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    Quote Originally Posted by Luigi
    I just toss them
    The doyen of Tossers

    the tweek shall inherit the ragu

  22. #22
    R.I.P.
    patsycat's Avatar
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    What cheese do you use?

  23. #23
    Thailand Expat Luigi's Avatar
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    Any at fokin' all.


    Usually a block of some New Zealand stuff that's about 900 baht for 15Kg in Macro.

    Or possibly 2kg.


    Have been looking at actually making my own Mozzarella style balls, but haven't been sober enough to put the plan into action for quite a while. Doesn't look that difficult according to the internet.

  24. #24
    Thailand Expat Luigi's Avatar
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    The afternoon after the night before.





    Went down a bladdy treat with a gallon of milk.

  25. #25
    Thailand Expat
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    ^Glad you panned back a bit for those pics, up-close shots might have looked like something from a folder labelled "other stuff" .

    Seriously though, that's a ridiculously good looking meatball sub...

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