Cooking Joe’s Spuckie’s Meatball Spuckie, Tato Fries and Nuka-Cola Floats

Welcome to the gastronomic adventure of VideoGame Eats, where we craft your favorite foods from your favorite video games! Join Jeremiah and Kevin as they concoct an array of mouthwatering dishes straight from the wasteland.

Welcome, our esteemed guests from Vault 33!

Ready for a taste of Joe’s legendary meatball spuckies? Our mad scientists have cracked the code and even kicked it up a notch! Say hello to the revamped version of this South Boston classic, now available for your enjoyment anytime. No veal? No problem! Just swap in some extra Brahmin or Deathclaw and get ready for a flavor explosion!

Miss going out to the local diner and ordering your favorite float? Don’t just sit there, make your own! Craft your own ice cream and customize your Nuka-Cola float with the syrup that best describes you. Who are you? Feeling a bit cherry? Or perhaps vanilla is more your style? And as a second part of the meal, why not whip up some homemade burgers to go along with your fizzy creation? It’s a full-on flavor adventure right in your own kitchen!

Ingredients:

Joe’s Spuckie’s Meatball Spuckie:

Mix the beef, veal, turkey, and egg yolks in a large bowl with your hands until smooth. Add the Parmesan cheese, carrot, onion, and garlic to the meat and mix to incorporate. Finally, add the panko, basil, fennel, chili powder, salt, pepper, and 3 tablespoons of the oregano, and stir until all ingredients have melded together. Roll the meat into 24 equal portions. Heat two large sauté pans or skillets with 1 tablespoon of canola oil each over medium-high heat. Fry the meatballs for about 10 to 15 minutes, turning so they are browned on all sides. Pour the marinara sauce over the browned patties. Reduce the heat to medium-low, cover, and simmer for 20 minutes, until meatballs are cooked through. Turn off the heat. If using mozzarella, top each meatball with a piece of fresh mozzarella, and cover again for another two minutes to let the cheese melt. Combine the melted butter, garlic powder, and remaining 2 tablespoons of oregano in a small bowl, then brush on the insides of the rolls and toast under a broiler until golden brown. Spoon a few of the meatballs into each roll and serve.

1 pound ground beef
10 ounces ground veal
7 ounces ground turkey
2 eggs yolks
1 cup grated Parmesan cheese
1 medium carrot, shredded
1 medium yellow onion, minced
8 garlic cloves, minced
4 tablespoons (% stick) unsalted butter
% cup panko bread crumbs
24 thin slices fresh mozzarella (optional)
6 hoagie rolls
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon pepper
5 tablespoons dried oregano, divided
2 tablespoons canola oil
32 ounces prepared marinara sauce
2 tablespoons dried basil
2 teaspoons garlic powder
1 teaspoon ground fennel seed

Nuka-Cola Float:

Chill a tall glass in the freezer for 30 minutes. Add the ice cream scoops to the cold glass. Carefully pour the Nuka-Cola soda into the glass. Give it a gentle stir and serve.

2 scoops of vanilla ice cream
Prepared Nuka-Cola soda of choice

Tato Fries:

Slice 5 potatoes into fries and soak in hot water for 10-15 minutes. Pull them out and dry them with a paper towel. Put them in a bowl and toss with olive oil, pepper, papricka, italian seasonings, garlic powder, and salt. Air fry at 400 for 20 minutes or until golden brown. Make sure to dip in ketchup or tomato sauce for lore accurate tato’s.