Yes yes, finally my very first movie recipe! I’ve been looking forward to this ever since I started this blog. I’ve always been very fond of movies, and even got a Master’s degree in Filmstudies, and I used to write movie reviews every week but found it hard to combine with food blogging and working. But I finally saw a movie that inspired me to create a new recipe: spaghetti meatballs from the movie ‘Cloudy with a chance of meatballs’.
Cloudy with a chance of meatballs
Have you ever felt like you were a little bit different? Like you had something unique to offer the world, if you could just get people to see it. Then you know exactly how it felt to be me.
Since the movie is a few years old, you’ve probably already heard of this film a while back, but not a lot of people have actually seen it. The movie’s about Flint Lockwood, a somewhat failed inventor who lives in Swallow Falls, a tiny island in the middle of the Atlantic Ocean. When the island’s primary source of income, a sardine cannery, gets closed down, the people of Swallow Falls get stuck eating sardines. Flint decides to try and invent a new machine, that turns water into food, called the “Flint Lockwood Diatonic Super Mutating Dynamic Food Replicator”. But when he turns his machine on, things don’t go quite as planned and it ends up in the sky and starts raining food. Flint then creates a device to be able to control what kind of food rains down on their island. The island is now a great tourist attraction, but will things stay this good? Only one way to find out!
The movie is a great family film, that contains some very amazing visuals, some life lessons for the kids and some good jokes for the adults. And lots of food to feast your eyes on! To make your movie time even better, I’ve come up with a recipe for spaghetti meatballs, the perfect dish to accompany this movie!
Serves: 4-5 people
- 500 pork and veal mince
- pepper & salt
- 6 tablespoons of oregano
- 6 tablespoons of dried basil
- 2 teaspoon of sugar
- 1 large onion
- 2 small eggs
- 100g-150g breadcrumbs
- parsley (same amount as the chopped onion)
- 2 large red paprikas
- 500g tinned tomato cubes (small cubes)
- 140g tomato puree
- 4 cloves of garlic
- parmesan cheese
- 2 tablespoons Tabasco
- 500g spaghetti
Cut your paprika up in small cubes. Chop half of your onion in small pieces and do the same with the parsley. Try to get an equal amount of parsley so the flavors are perfectly balanced.
Now mix together the mince, parsley & onion, pepper & salt (6 grinds of each), spaghetti seasoning, breadcrumbs (start with 100g) and eggs. If you feel like the meat is still too greasy and slippery in your hands, add the remaining breadcrumbs a bit at the time. Begin to form the meatballs and lay them on a lightly oiled oven dish. Put them in the oven for about 20 minutes at 190°. In the meanwhile, you can boil the water for your spaghetti and get the tomato sauce ready.
For the sauce, heat up some oil in a pot and add the pressed garlic along with the other half of the onion you cut up at the beginning. Once the garlic starts to brown, add your paprika and let them cook for 5 minutes. Then add tinned tomatoes, oregano, the tomato puree, sugar, basil and tabasco. I add the puree to make the sauce a bit thicker, as the tomato juice in tinned cans is usually a bit thin. Let it cook at medium heat while you boil your pasta according to the instructions on the package. Serve with some parmesan cheese and enjoy your dinner and a movie!Salmon couscous with cucumber and sundried tomatoes | Book tip July 2014: Jamie’s Italy »