MEAT-GHETTI AND SPAG-BALLS INSPIRED BY AMERICAN DAD

For the Basic Meat-ghetti

Combine the breadcrumbs, milk, garlic powder, onion powder, dried basil, oregano, salt, and pepper in a medium bowl. Let the mixture sit for 3-4 minutes to hydrate the breadcrumbs.

Add the beef and egg to the breadcrumb mixture. Mix everything by hand until all the ingredients are well distributed.

Chill the mixture for 45 minutes to 1 hour. Meanwhile, place all the meat grinding equipment into the freezer.

Grind the meat on the largest setting of a meat grinder. Once again, chill the meat for 30 minutes. Clean and return the meat grinding equipment to the freezer.

Grind the meat on the medium setting or to your desired “pasta” thickness. As the meat is being extruded, catching the meat-ghetti on a sheet tray. Try to arrange the meat into a pasta-like nest.

Bake at 350°F for 10 minutes, then increase the temperature to 400°F and bake for an additional 5-8 minutes.

For the Basic Spag-balls

Bring a large pot of salted water to a boil.

Prepare large (3-inch diameter) round tea infusers with non-stick spray.

Fill the infusers with some of the fresh pasta. Close and secure the infusers.

Cook the spag-balls in the boiling water for 2 minutes.

Remove the infusers from the boiling water and let them cool for 4-5 minutes before handing.

Unmold the spag-balls and serve with the cooked meat-ghetti.

For the Fried Spag-balls

Add 3.5-4 inches of oil to a large, high-sided pot. Heat the oil to 350°F.

Combine the remaining ingredients in a large bowl.

Using an ice cream scoop, form the spagballs. You may need to cut away excess noodles.

Fry until browned on the edges and crisp, about 3-4 minutes. Make sure to only fry two or three spag-balls at a time.