Beef Meatballs Arrabiata Spaghetti

beef meatballs arrabiata spaghetti

beef meatballs arrabiata spaghetti

I like arrabiata (spicy tomato) sauce though second to alio olio with white wine. So this is an easy variation from the pork rib & belly pork arrabiata but require a decent meatball recipe. I very quickly found a simple one for my use on the internet.

I mix 400g of minced beef, 2 eggs, parmesan cheese, parsley, minced garlic, breadcrumbs in a large bowl,  and season with salt and pepper to taste.  I heat some oil in large pan over medium-high heat. I roll the mix in 2.5cm balls and fry until golden brown, but not cooked through completely, then remove to a plate lined with paper towels.

For the arrabiata sauce, I fry to soften some chopped yellow onions in a medium saucepan, then add 1 can of diced tomatoes and sauce & add some sugar. I the put in the meatballs and add light soy sauce, and let it slow-cook in low fire for 1/2 hour.

The spaghetti is done in the usual way according to timing instructions. As with my other pasta dishes, I then heat up the browned garlic cloves & olive oil (set aside earlier) in a pan, add 1 cut chilli padi and fry a little, add in the meatballs with the tomato sauce, bring to boil, turn off the fire, mix in the spaghetti and toss, and then add sea salt to taste.

c.h.e.f andy

Ingredients:

  • 400g minced beef
  • 2 eggs
  • 1/4 cup grated parmesan cheese
  • 2 tsp minced garlic
  • 1/4 cup chopped parsley
  • 1/4 cup breadcrumbs
  • 1 can (400g) diced tomatoes with sauce
  • salt and pepper
  • 1/2 chopped yellow onion
  • 1 tbsp sugar
  • 1 tbsp light soy sauce

Directions:

  1. Prepare the garlic olive oil – stir-fry whole garlic cloves on low heat to brown the garlic & flavour the oil.
  2. Prepare the spaghetti – add some salt & oil to water and boil the spaghetti according to timing instructions & drain in a colander.
  3. Cook  – mix 400g of minced beef, 2 eggs, parmesan cheese, parsley, minced garlic, breadcrumbs in a large bowl,  and season with salt and pepper to taste.  heat some oil in large pan over medium-high heat. roll the mix in 2.5cm balls and fry until golden brown, but not cooked through completely, then remove to a plate lined with paper towels. fry to soften some chopped yellow onions in a medium saucepan, then add 1 can of diced tomatoes and sauce & add some sugar. put in the meatballs and add light soy sauce, and let it slow-cook in low fire for 1/2 hour. heat up the browned garlic cloves & olive oil (set aside earlier) in a pan, add 1 cut chilli padi and fry a little, add in the meatballs with the tomato sauce, bring to boil, turn off the fire, mix in the spaghetti and toss, and then add sea salt to taste.

Lunch @ Sarang Restaurant at Orchard Central on 20Mar2013

korean banchan (side dishes) comprising kimchi, peanuts & kimchi carrots

korean banchan (side dishes) comprising kimchi, peanuts & another veg kimchi

had lunch with my sister today. I had 2 xS$30=S$60 deal.com Sarang vouchers (which I paid S$30 for) expiring soon so we decided to lunch there.

I don’t frequent korean restaurants much these days. My family are mostly carnivores aka meat-eaters and for barbeque beef we generally prefer the Japanese-style korean barbeque yakiniku restaurants. One of my wife Lisa’s favourite yakiniku place is Aburiya. We used also to go to Chang & Hyangtogol but find them rather expensive. Though we all like banchan, those very nice free & refillabe korean side dishes, but they cannot be our sole motivation for having korean.

Sarang at Orchard Central served a very small banchan, comprising just peanuts (which was very nice & we duly had our free refill of peanuts), and the usual cabbage kimchi & another vegetable kimchi.

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kimchi belly pork with tofu stew – S$15.80

We ordered the kimchi belly pork.  Though I would have liked it with a lot more soup (like the kimchi chigae which I always like and order at Aburiya & Watami),  this belly pork was differently done (not just boiled like in kimchi chigae to add base to the soup) & very much better, had very good “mouth-feel”(口感) in texture and taste.

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spicy sotong (squid) – S$11.80

We also had the spicy sotong (squid) which was a generous helping. It might be too spicy for some but was perfect for me.

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galbi (korean beef ribs) – S$24.80

We also added the usual galbi – korean beef ribs. It did have a bit of fat & tendons but it was a very nice dish which I liked a lot and was as good as that served at Chang (though I would need to confess that was many years ago). I guess the chef was a bit modern in his approach so his banchan was not quite the traditional big spread of side dishes, his sotong (squid) was accompanied by thin white noodles & this galbi dish also came with a cup of smooth potato mash (not in picture).

The meal comprising 3 very good dishes & banchan came to just S$34nett (about S$26++) using the vouchers.  I think the prices were actually quite fair for the quality of food offered even though I am unlikely to frequent soon without the discounts.

c.h.e.f andy