Spaghetti with Spice

I am always trying new recipes, and subscribing to Martha Stewart's Everyday Food Magazine makes it so much easier and fun.  Lately I've been making something new every night for dinner and saving the directions for the dishes we love, which is great for me because I get tired of eating the same things over and over.  

In one of the most recent issues of this magazine there was a special on Sriracha Sauce.

It came at such a perfect time because I was about to throw out our bottle that we rarely use.  One of Adam's good friends came out to visit last year and we had to buy this for our guest that loves the spicy sauce on just about everything he eats.  He didn't end up eating the whole bottle, so it seemed as it if would take us another year to finish off the bottle.  

This magazine special included recipes for pot-stickers with a Sriracha sauce, Sriracha-glazed chicken wings and Sriracha marinara and meatballs.  We tried and loved the pot-stickers and this week I made the meatballs.  I wanted to share it as, I think it's a great twist on a normal, hum-drum spaghetti sauce.

Meatballs:

1 lb ground pork

1 lb ground turkey

2 10oz packages of frozen spinach (thawed and squeezed dry)

1/3 cub plain dried breadcrumbs

2 egg whites

3/4 teaspoon dried oregano

Sauce:

2 tsp olive oil

1 small yellow onion, diced small

2 garlic cloves, chopped

2 cans (28oz each) crushed tomatoes

1/4 cup Sriracha sauce

1.  Heat broiler, with rack in top position.  Place all meatball ingredients with some salt and pepper in a large bowl.  With your hands, mix to combine; roll into about forty 1 inch meatballs.  **Use a small cookie scoop with a spring-arm for easy formation**  Arrange meatballs on a rimmed baking sheet and lightly coat with nonstick cooking spray.  Broil until golden brown, 10 mins, rotating sheet halfway through.

2.  In a large heavy pot, heat olive oil over medium.  Add onion and garlic and cook, stirring occasionally, until you can see through onion, about 6 mins.  Add tomatoes and Sriracha and bring to a simmer.  Add meatballs and simmer 10 mins.  Serve over noodles.

This is a great sauce to freeze too.  It makes a bunch and we froze about half of ours.  To freeze, let the sauce cool before putting in an airtight container, and it can be frozen for up to 3 months. 

Hope you enjoy it and can use up some unused Sriracha sauce in the process!