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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
Sauce:
6 ounces pancetta, finely chopped
1 yellow onion, finely diced
4 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 26.5 ounce box chopped tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup Parmesan Cheese
Meatballs:
6 ounces of grated yellow onion
3/4 cup fresh parsley, chopped
1 cup Parmesan Cheese
1/3 cup whole-wheat bread crumbs
1 large egg
2 tablespoons ketchup
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 ounces ground beef
8 ounces ground lamb
4-6 ounces smoked mozzarella cheese, cut into 16 small cubes
1 pound spaghetti
line a baking sheet with parchment paper and preheat oven to 400 degrees.
In a large bowl, combine grated onion, 1/2 cup parsley, 2/3 cup Parmesan Cheese, ketchup, salt, pepper, ketchup, egg, and bread crumbs. Once mixed, add in the beef and lamb with your hands and mix until combined. Shape the mixture into 16 meatballs. Place the meatballs on the parchment paper as you shape them.
Once all meatballs have been formed (and evened out so they are all a similar size), gently push a piece of mozzarella to the center of the meatball and wrap the meatball completely around the cheese. Place back on baking sheet. Cook the meatballs for 20-25 minutes until thoroughly cooked.
Meanwhile, in a large skillet, saute the pancetta over medium heat until golden brown. Using a slotted spoon, remove the pancetta to a plate. Add the onion to the skillet and saute until golden brown. Add the garlic and red pepper flakes and saute for another minute. Add tomatoes, salt, pepper, and cooked pancetta, and bring to a simmer. Allow the sauce to simmer for at least 15 minutes on medium-low.
Meanwhile, boil a large pot of salted water and cook pasta to package directions. Combine noodles with sauce and serve meatballs on top. Top with remaining parsley and Parmesan. Serves 4
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SPAGHETTIE AND SMOKED MOZZARELLA MEATBALLS
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
Sauce:
6 ounces pancetta, finely chopped
1 yellow onion, finely diced
4 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 26.5 ounce box chopped tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup Parmesan Cheese
Meatballs:
6 ounces of grated yellow onion
3/4 cup fresh parsley, chopped
1 cup Parmesan Cheese
1/3 cup whole-wheat bread crumbs
1 large egg
2 tablespoons ketchup
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 ounces ground beef
8 ounces ground lamb
4-6 ounces smoked mozzarella cheese, cut into 16 small cubes
1 pound spaghetti
line a baking sheet with parchment paper and preheat oven to 400 degrees.
In a large bowl, combine grated onion, 1/2 cup parsley, 2/3 cup Parmesan Cheese, ketchup, salt, pepper, ketchup, egg, and bread crumbs. Once mixed, add in the beef and lamb with your hands and mix until combined. Shape the mixture into 16 meatballs. Place the meatballs on the parchment paper as you shape them.
Once all meatballs have been formed (and evened out so they are all a similar size), gently push a piece of mozzarella to the center of the meatball and wrap the meatball completely around the cheese. Place back on baking sheet. Cook the meatballs for 20-25 minutes until thoroughly cooked.
Meanwhile, in a large skillet, saute the pancetta over medium heat until golden brown. Using a slotted spoon, remove the pancetta to a plate. Add the onion to the skillet and saute until golden brown. Add the garlic and red pepper flakes and saute for another minute. Add tomatoes, salt, pepper, and cooked pancetta, and bring to a simmer. Allow the sauce to simmer for at least 15 minutes on medium-low.
Meanwhile, boil a large pot of salted water and cook pasta to package directions. Combine noodles with sauce and serve meatballs on top. Top with remaining parsley and Parmesan. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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