Spaghetti and Meatballs

spaghetti and meatballsEven though I love to try new recipes as often as possible, sometimes I really just want to eat something homey and familiar, like spaghetti and meatballs. It does take a little time, but it’s worth it for the delicious flavor, and a lot of the time is just simmering, so you can do other stuff while you wait for it to cook.

Ingredients
Meatballs
280g (about 10 oz) ground beef/pork mix
1/2 cup panko breadcrumbs
2 tbsp milk
1 egg
1/4 cup minced onion
1 tsp garlic powder
1 tsp dried parsley (or 1 tbsp fresh)
1 tbsp Parmesan cheese
1 tbsp tomato paste
1/4 tsp salt
1/8 tsp pepper

Sauce (or use your favorite home-made or store-bought sauce!)
400g (14 oz) canned tomato
1/2 onion, minced
1/2 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp sugar
salt and pepper to taste

Spaghetti for serving, cooked according to box instructions
Parmesan cheese for serving, if desired

Instructions

Mix all meatball ingredients well. Form into 1-tbsp balls and roll between your hands to make a neat round shape.

Brown the meatballs in batches in a frying pan and remove to a plate. (They can be frozen at this point.)

Mix all sauce ingredients together in a medium saucepan and bring to a simmer over medium heat. (One trick I use is that if the canned tomatoes are too chunky, use a potato masher or fork to smash them a little.)

Add meatballs to sauce and simmer for 45 minutes.

Serve over cooked spaghetti.

Sweet Spicy Pork Loin

pork tenderloinIn Japan, pork loin is relatively cheap and often goes on sale. One of the small-sized pieces of meat are great for a 2-person dinner with leftovers for lunch the next day. I love the flavors in this recipe, which I originally saw here.

Ingredients
1 small pork tenderloin
1 tsp salt
1/4 tsp pepper
1/2 tsp each cumin, chili powder, and cinnamon
1/2 cup brown sugar
1 tsp chopped garlic
1/4 tsp chili oil (In Japan I use ラー油, raayu.)

Instructions

Preheat the oven to 180C/350F.

Mix the salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Rub the spices all over the outside of the pork tenderloin. In a skillet over medium-high heat, brown the pork on all sides. Then place in a small oven-save pan (use something with edges).

Mix together the brown sugar, garlic, and chili oil. Spread the mixture evenly over the top of the pork tenderloin.

Bake for 25 minutes until cooked through. Let meat rest for 10 minutes before slicing.