INGREDIENTS NEEDED

  • 3 ½ lbs ground beef
  • 1 ½ lbs ground pork
  • 3 cups basil, divided
  • 3 tbsp sriracha
  • 4 tbsp sugar
  • 6 tsp corn starch
  • 18 scallions, green part only, finely chopped, divided
  • 16 cloves garlic, divided
  • ½ cup pine nuts
  • 2 cups grated parmesan cheese, divided
  • ¾ cup olive oil, divided
  • 2 tbsp lemon juice
  • 10 medium zucchini
  • 12 sprigs fresh thyme, minced
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped oregano
  • 1 large shallot, minced
  • Salt & pepper

Method for Meatballs

  1. Preheat oven to 325°.
  2. Mix beef, pork, 10 cloves of minced garlic, 1 cup minced basil, 12 finely chopped scallions, ½ cup parmesan cheese, sriracha, sugar, corn starch, and season with salt and pepper.
  3. Roll meatballs into 2 ounce balls.
  4. Lay onto sheet trays and bake for 20 minutes.

Method for Roasted Zucchini Pasta

  1. Preheat oven to 400°.

  2. Using a Japanese mandolin, julienne the zucchini into thin strips only down to the seeds and core. Toss with 5 tablespoons olive oil, 4 cloves thinly sliced garlic, thyme, rosemary, oregano, salt and pepper.

  3. Lay out in a single layer on parchment paper and roast for 8 minutes. Once cooked, allow to cool and set aside.

Method for Scallion & Basil Pesto

  1. In a food processor, combine the remaining scallions and basil, 2 cloves minced garlic, ½ cup grated cheese and lemon juice. Puree while drizzling remaining olive oil until combined. Season with salt and pepper to taste.

To Serve

  1.  Dress the zucchini pasta with pesto. Top with meatballs and additional grated cheese.

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