Restaurant SAO - Recipe and Harmonization: Chef Hamilton Melo
400g of pork, cleaned and ground three times
Egg
1/2 cup of biscuit flour
1 medium-sized onion without peel
2 tablespoons of chopped parsley
Fine orange zest
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
Salt and pepper to taste
1/3 cup of butter
1 tablespoon of olive oil
2 cups of tomato sauce
300g of spaghetti
Feta cheese to taste
Parmesan cheese to taste
Restaurant SAO - Recipe and Harmonization: Chef Hamilton Melo
400g of pork, cleaned and ground three times
Egg
1/2 cup of biscuit flour
1 medium-sized onion without peel
2 tablespoons of chopped parsley
Fine orange zest
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
Salt and pepper to taste
1/3 cup of butter
1 tablespoon of olive oil
2 cups of tomato sauce
300g of spaghetti
Feta cheese to taste
Parmesan cheese to taste
1
In a bowl, mix together all the ingredients except for the butter, olive oil, tomato sauce, meatballs, and cheese
Form meatballs with the mixture, about the size of an olive
Brown them in the olive oil mixed with butter over medium heat, then drain on paper towels
In another pan, keep the tomato sauce warm
Add the mini meatballs to the tomato sauce and let them simmer for five minutes
2
Cook the spaghetti in hot salted water, then drain
Add the tomato sauce, sprinkle with parsley, feta cheese, and Parmesan cheese.