I think I made too many. 🙂
Basic recipe of 1/2 cup buttermilk, 1 egg and 1 cup panko bread crumbs.
Ground a tablespoon of dried porcini mushroom with a teaspoon of smoked applewood salt from Washington state. Sifted it through a mesh screen so just the dust is used.
When you add meatloaf ingredients, you are guaranteed a tender meatball.. Careful to bake first, just so it is browned, so you can simmer through and braise with the sauce.
Roasted garlic for the tomato sauce.
Tomatoes, wine, oregano, bay leaf, fresh basil, porcini water, garlic, onions, carrot, celery… Simmered for an hour.
Using a vitamix I blended the sauce until nice and pulverized.
Braised the meatballs for at least 20 minutes while I prepared and cooked the packaged pasta. Buccatini!
Once the buccatini is cooked, I mix it into the cooked meatball sauce. Serve the noodles first, then add meatballs, extra sauce and more fresh basil for garnish.