|Spaghetti? Nah, try the thicker, chewier Bucatini!|
I started off the year sick and eating large quantities of soup, so I was craving something a little heartier for my first home cooked meal. Spaghetti and meatballs sounded perfect. I had never made meatballs before, nor was it something that we ate much of growing up. My mom always served a meat sauce or a simple marinara with our pasta. However, living in San Fran, AJ and I stumbled upon a quaint Italian restaurant, Emmy's Spaghetti Shack. The restaurant has a fun vibe that is anything but your typical Italian place (think panties on the wall kind of atypical). Their spaghetti and meatballs made me realize what all the hype was about. It was with Emmy's in mind that we went about making our own meatballs. A simple google search for the best meatballs served as the starting point.
|Not just 1 kind of meat, but 3 kinds of meat (beef, pork, veal)!|
|Is there sugar in that? Then yes! Sugar is the secret ingredient.|
We served our spaghetti over fresh bucatini instead of spaghetti. I really enjoyed the bucatini. It is thicker and chewier than spaghetti which really went well with the large meatballs. We used the leftover meatballs for subs the next day. Happy nomming and happy new year!