LOCAL FLAVOR • With Chef Daniel Pundik of LTH

THE OSIDER JULY / AUGUST 2022

HOW TO MAKE SPAGHETTI & MEATBALLS

With Chef Daniel Pundik of LTH

“I picked this dish to feature in The Osider as it’s similar to a new item on the LTH menu. This is the “family style” version to make a fun night out of Spaghetti & Meatballs. At LTH, we wrap a smaller version of this in garlic butter puff pastry and serve with some of our kale pesto! This dish is nostalgic to me in so many ways and I’m sure you’ll love it.” —Chef Daniel Pundik

Tomato Sauce

Ingredients

1 (28-ounce) canned tomatoes 2 tablespoons extra-virgin olive oil, plus more for serving 1/3 red onion, medium diced 3 cloves garlic, sliced into chunks Pinch of red pepper flakes (optional) 2 handful fresh basil, torn, plus more for serving Salt and freshly ground black pepper 1 pound spaghetti, for serving cooked al Dente Freshly grated Parmesan cheese, for serving

Meatball Mix

Ingredients

1 pound 80-percent lean ground beef (could substitute with ground pork) 1 large egg beaten 1/4 cup breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup finely chopped onion 2 teaspoons minced garlic 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2 tablespoons chopped fresh Italian flat leaf parsley

1. Mix all ingredients in a mixing bowl. 2. Form meat into four-ounce balls. 3. Fill with four ounces of spaghetti. 4. Add one ounce of any cheese of your choice. 5. Pinch sides and roll ball tight. 6. Place on oiled sheet pan and bake till 185-degrees internal temperature. 7. Plate on bed of tomato sauce. 8. Sprinkle Parmesan and anything else you love on your Spaghetti & Meatballs.

Chef Daniel Pundik