Rendang Spaghetti & Meatballs

INGREDIENTS

• 14 oz. (400g) ground beef 
• 1 tsp (6g) kosher salt
• 1 egg yolk
• 1 Homiah Indonesian Rendang Spice Kit (1 pack has 2 kits)
• 8 oz (225g) dried spaghetti
• 4 tablespoons (60ml) neutral oil
• 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water
• 1 egg yolk
• 1/4 cup (30g) grated parmesan cheese

METHOD

1. In a large bowl, combine the ground beef, salt, and one egg yolk, then portion into 12-15 pieces (roughly 1 oz. each) and roll them into balls.
2. Pour oil into a skillet or pan, and place over medium-high heat. When the oil just starts to smoke, add the meatballs in to sear for 4-6 minutes, moving them occasionally, until you get a nice caramelized crust. When done, remove the meatballs from the pan and set aside.
3. In a clean pan or saucepan, pour the Homiah Rendang Spice Kit in and saute for 3 minutes over medium-high heat. Add in the coconut milk and water, bring to a simmer, and add the meatballs back into the pan. Turn the heat down to low, and let it all simmer covered on low heat for 15 minutes. You can turn the meatballs occasionally so they don’t burn at the bottom.
4. Meanwhile, bring a pot of well-salted water to a boil. Add the spaghetti into the water to cook until al dente, then drain out the pasta, reserving a cup of pasta water.
5. Add the pasta to the rendang sauce and meatballs, giving it a gentle toss until the pasta is slick with sauce, adding pasta water if the sauce is too thick.
6. When done, portion the pasta into bowls, and top with a blizzard of grated parmesan cheese.