Monday, August 2, 2010

Spaghetti (squash) and (fish) Balls

I like spaghetti and meatballs, but the meal is too heavy for the the thick soup that defines a Philadelphia summer. Here's a lighter, more summer-y version.

I made fish balls. Now, I generally buy higher quality fish, but I used basa here since it is being used with other ingredients. I chopped and ground the fish and added chopped shallot, basil, homemade bread crumbs, milk, and an egg with salt and pepper.

Form into balls and fry in a cast iron skillet.

I also roasted  half of a spaghetti squash, and spaghetti-fied it with a fork.

Lastly, I made a quick rustic tomato sauce with home grown tomatoes, basil, onion, olive oil and a touch of sugar.

This is a lesson in altering your food expectations given the season, but also a lesson in cooking seasonally and inexpensively given the food at hand. The only thing I needed to buy was the fish. The tomatoes, basil and onion came from the garden, and the squash and shallot had to be used from our CSA.

Summertime spaghetti and meatballs: only in Mt Airy.