We forget that meat balls with pasta does not have to be served with a tomato based sauce - this is not your spaghetti and meat balls. This dish is a cultural mix of Hawaiian, Asian and Caribbean. All you need is 1/2 pound of ground beef and 1/3 pound of ground pork. Mix together and add 1/4 cup of heavy cream, 1/2 cup of bread crumbs, a pinch of salt, garlic powder, red pepper flakes plus fresh dried herbs: rosemary, oregano and a sprinkle of ginger along with mint using as much of this as you like. On med. heat, saute your meat balls in chopped onion and green pepper that you started earlier on in 4 tbs of olive oil and 2 tbs of coconut oil. Once browned on all sides, add 4 tbs of agave nectar, 2 or 3 tbs of beef stock and simmer for 8 min on low heat.
Cook your pasta, linguine is best. Once tender, drain and top with the meatballs in their delicious spicy sweet sauce. Serve with soy sauce, fresh squeezed lime and parsley.
~ Tutti a Tavola!