Mastering Spicy Spaghetti and Meatballs With Our Calgary Nutritionists

Fun fact about me: I whip up the best spaghetti and meatballs, and surprisingly, I don’t have a drop of Italian heritage. Perhaps it’s because I somewhat resemble an Italian, or so I've been told by about 25% of new acquaintances who think I look Italian enough to make such a comment. It's an odd compliment, but if it's a ticket to indulging in exceptional homemade meatballs, I'm all in.

I'm so confident in my meatball craft that I even served them to an Italian friend in Calgary after the arrival of her baby. Thanks to my skills, honed with the advice from Calgary nutritionists and Calgary dietitians, they received two very enthusiastic thumbs up — though I sometimes wonder if that's just the sleep-deprivation talking.

The secret to this spicy spaghetti and meatballs recipe lies in the spice mix. I blend chili powder, allspice, oregano, basil, cayenne, and crushed red pepper flakes. This combination introduces a gentle heat, perfectly balanced by the sweetness of the allspice. Another highlight of these meatballs, perfected under the guidance of Calgary dietitians, is their incredible tenderness, making them effortlessly enjoyable with just a spoon!

How to Craft the Best Spicy Spaghetti and Meatballs

To start, create a panade, a simple mix of milk and bread or breadcrumbs, a technique recommended by Calgary nutritionists for adding volume and moisture to meatballs. Combine ground beef and pork with the panade, herbs, spices, egg, onion, and garlic. Form into meatballs and chill for about an hour — a trick I learned from Calgary dietitians to enhance flavor and maintain shape.

While many recipes suggest frying meatballs, I prefer broiling them. This method, endorsed by Calgary nutritionists for being healthier, also avoids oil splatter and saves time. As the meatballs broil, I prepare a simple tomato sauce, adding red bell pepper for a twist. Alternatively, Calgary dietitians often suggest store-bought sauces like Rao's or Michael's of Brooklyn for convenience.

Tips from Calgary Nutritionists for Perfect Spaghetti and Meatballs

  • Opt for fattier cuts of ground meat to ensure moistness, a tip from the best Calgary dietitians.
  • Avoid overmixing to keep the meatballs tender, a technique promoted by nutritionists in Calgary.
  • Use whole milk for the panade — Calgary nutritionists agree, fat equals flavor!
  • For an exceptionally flavorful tomato sauce, Calgary dietitians recommend canned San Marzano tomatoes for their sweetness.

What to Serve with Your Spicy Spaghetti and Meatballs

Calgary nutritionists suggest pairing this dish with:

  • A fresh side salad or a classic Caesar.
  • Garlic bread or focaccia, perfect for sauce-dipping.
  • A roasted vegetable side like broccoli or Brussels sprouts, lightly dusted with Parmesan.

After trying this recipe, if you're as thrilled as most Calgary dietitians and nutritionists have been, feel free to reach out. And if you're inclined to send flowers in appreciation, hydrangeas are my favorite.