Mm-mmm. Enjoy one of my favorite go-to recipes (spaghetti) and a new fav by friend Scott Mitchell (zucchini cakes).
Spaghetti Sauce with Meatballs & Eggs
3 or 4 pounds meatballs (your own recipe or frozen)
15 large eggs
5 large cans Hunt's Spaghetti Sauce (2 Cheese & Garlic, 2 Mushroom, 1 Traditional)
Seasoning (garlic powder, black pepper, sea salt, Italian blend)
2 medium white onions, diced
2 cups each Pecorino Romano and Parmesan cheese
In giant pot, saute onions in olive or canola oil until clear. Add in Hunt's sauce [it often goes on sale for $1 per can, and is just as good as homemade!], meatballs, and seasonings to taste. Add cheeses and about two cups of water. Stir well. Simmer on medium-low covered for an hour.
Turn heat to medium after stirring well and tasting. Adjust seasoning if needed. When sauce begins to bubble, break and drop eggs into sauce. DO NOT STIR. Return cover to pot and let simmer for an hour. When yolks have hardened, stir gently just to mix. Return temperature to medium-low and continue cooking slowly for three or four hours.
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| View inside the pot after adding eggs. |
Scott's Zucchini Cakes
1 large egg
1/4 tsp paprika
1/8 tsp nutmeg
salt & freshly ground pepper to taste
1 Cup Panko Bread Crumbs
1/2 Cup Parmesan Cheese
2 Tbsp Olive Oil
Before beginning, grate zucchini onto a large dish towel, wrap tightly, and squeeze out as much excess water as possible.
Mix all ingredients except bread crumbs and Parmesan together in a large bowl. Add bread crumbs and Parmesan - mix well. Heat oil in pan. Cook patties for 3-4 minutes per side, until golden brown. Enjoy!
Add Ins - finely grate an onion, crumbled bacon, whatever.
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What have y'all been up to in the kitchen?!
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