Luigi's Polpette Di Formaggio Spaghetti Alla Marinara-o.

Or Cheesy Meatballs Spaghetti to the uncultured heathens.

Grazie google translate.

:)

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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 +

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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.

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Add yer can of water, boil it up

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n simmer it down.

That'll be simmering for the day.

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Oh fokin' look at that. Fokin' Champion.

Not quite sure about this one Lu-Lu. :confused:

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

Another hour and the wine will have taken over.

That's when the magic happens. :)

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Roll 'em up, then stick a wee bit of cheese into each.

Flour and fry.

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Quote:

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Originally Posted by terry57

Not quite sure about this one Lu-Lu. :confused:

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To be honest, it was fokin' delicious. :)



Dinner Invitation List:

T̶e̶r̶r̶y̶

:)

Bonus:

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

that looks appealing, that pnk fleshlight

Multi purpose mate. Rub one off while prepping dinner. Fokin' Japs eh, think of everything.

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

5555

Chefsxp bud.

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





Just keep it dark eh.

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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. :confused:

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

Seriously fooked up stuff eh.

Yours look real good though Lu-Lu. :)

Obviously did not copy their recipe huh. :spam2:

Quote:

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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 ,

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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)

Yeah... that's, errr, yeah, that's right.

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.

Quote:

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Originally Posted by CSFFan

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.

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Good thinking.


More fat juices are always a positive. :)

Fat is where the flavor is...

Quote:

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Originally Posted by CSFFan

finish the meatballs in the oven

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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

Oh baby.

After quickly browning them I just toss them in to the sauce to finish off as I start the pasta.

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Originally Posted by Luigi

I just toss them

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The doyen of Tossers

the tweek shall inherit the ragu

What cheese do you use?

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. :)

The afternoon after the night before. :)

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Went down a bladdy treat with a gallon of milk. :)

^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...

Thank you very much, Sire.


Though I'd still have chosen your Av. :)

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Originally Posted by Headworx

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

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Ah, understating your opinion.... :)

That's a perfect meatball sub.

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Originally Posted by Luigi

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I am with you on this one I also make some killer meatballs very similar to this. Easy to do but takes a bit of time to create.