Chef Marcela Valladolid shared two recipes that can feed four people, all for $20.
Ingredients
1 pound ground beef
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon soy sauce
3 tablespoons olive oil
2 zucchinis, halved, thinly sliced
1/2 cup chopped parsley
4 garlic cloves, thinly sliced
1 pound spaghetti, cooked with 1/2 cup cooking liquid reserved
Parmesan cheese
Crushed red pepper
2 limes
Directions
Make one-inch meatballs out of ground beef and your favorite seasoning. I use something called Santa Maria that is a mix of onion powder, garlic powder and other seasonings. Add soy sauce, cumin and oregano.
Heat one tablespoon oil in pan and add meatballs to sear on all sides, about 10 minutes. Remove from pan. Add garlic and remaining oil. Saute one minute. Add zucchini and saute 8 minutes until tender. Remove to a different plate.
Return meatballs to pan with half a cup pasta cooking liquid. Simmer until almost all of liquid is reduced and meatballs are fully cooked, about 8 minutes.
Meanwhile mix pasta, parsley and sautéed zucchini in large pot. Transfer to platter. Top with meatballs and drizzle any meatball juices over pasta. Top with plenty of Parm, a squeeze of lime juice and crushed red pepper
Ingredients
Any leftover meatballs 1 2/3 pounds pasta, cut pasta into 1-inch lengths (like fideo)
1 tablespoon olive oil
1 onion, chopped
1 tomato, diced
2 garlic cloves
1 large carrot, chopped
1 serrano chile
2 bay leaves
Oregano
Cumin
Directions
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute four minutes. Add garlic, serrano and carrot and saute four minutes. Add tomatoes and five cups water (or veggie broth) and bring to a boil.
Add meatballs, bay leaves, sprinkle of oregano and cumin and bring to boil. Reduce heat and simmer to blend flavors 10 minutes.
Add pasta and stir to heat up pasta. Season soup to taste with salt and pepper. Serve with hot sauce and lime.