Baked meatball & Spaghetti



° 12 ounces spaghetti
° 3 c sauce marinara
° 2 cup mozzarella cheese
° 2 tablespoons chopped fresh parsley leaves

for meatballs:
° 8 ounces ground beef
° 8 ounces ground pork
° 1 large egg, scrambled
° 1/4 cup panko
° 1/4 cup freshly grated Parmesan cheese
° 1/4 teaspoon garlic powder
° 1/4 teaspoon onion powder
° 1/4 teaspoon ground spices
° pinch of nutmeg
° Kosher salt and freshly ground black pepper, to taste
° 1 tablespoon olive oil


Heat oven at 375 degrees F . Gently heat in a 9″ x 9″ baking pan or cover with non-stick cooking spray.
In a large bowl, combine beef, pork, eggs, panko, parmesan, garlic powder, onion powder, allspice and nutmeg; add salt and pepper to taste. Using a wooden spoon, stir to combine. Roll mixture into 1/4 to 1/2 inch meatballs, forming about 18 to 20 meatballs.

Heat olive oil in a saucepan over high heat. Add meatballs in portions and fry until golden brown for about 23 minutes. Transfer to a paper towel-lined plate; sit down.
In a large pot of boiling salted water, cook pasta according to package directions; Drain well and stir in marinara sauce.

Add pasta to prepared baking dish and add meatballs; sprinkle with mozzarella cheese. Bake until bubbly and heated through, about 15-20 minutes.
Serve immediately, garnished with parsley, if desired.

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