Whenever I hear “Spaghetti and Meatballs” I think about New York. I guess the correlation began in the 197o’s with John Travolta in Saturday Night Fever. Now forgive me if you think there is something disconcerting about associating meatballs with Tony Manero in his tight white disco suit, but the association doesn’t stop there!
The Brooklyn connection and ‘Spaghetti and Meatballs’ continues with a number of Mafia movies that include The Godfather, Goodfellas and The Sopranos. I think also think about the famous dish at the centre of movie Big Night. It was called Timpano and required meatballs as one of the important ingredients.
So, after all these association, you probably are surprised to hear that I had never eaten ‘Spaghetti and Meatballs’ before. I have never been a fan when I was growing up of mince meat rissoles and therefore associated all meatballs as evil.
My first foray was into the fabulous tasty Greek Keftedes, which happened to also be the subject of Soul Kitchen’s very first blog entry.
Here is my second attempt. I decided to try Gary Mehigans’ recipe as I figure he’d make a fairly tasty version with a bit of punch. I obviously adapted the recipe to be gluten free and added a few tweaks.
Very happy with outcome, deeming it delicious in fact.
Here’s my adaptions and inclusions
50g GF breadcrumbs (made from GF bread) + 50g grated parmesan cheese and
grated rind from a lemon into the meatball mix
sprigs oregano (as well as thyme) into onions when frying
chopped basil into the finished dish at the end