On Top of Ole Smoky, All Covered with Cheese: Spaghetti and Meatballs
On Top of Ole Smoky, All Covered with Cheese: Spaghetti and Meatballs might be just the main course you are searching for. This recipe makes 4 servings with 1430 calories, 60g of protein, and 76g of fat each. This recipe covers 50% of your daily requirements of vitamins and minerals. Not Head to the store and pick up country boule, fennel seed, prosciutto cotto, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.
Instructions
1
Preheat the oven to 375 degrees F.
Equipment you will use
Oven
2
Add the pork and beef to a bowl and season liberally with salt and pepper. Trim the crust of bread and chop into fresh breadcrumbs in a food processor, scrape into a small bowl and soak in milk. Return the processor to the base. Squeeze out some of the liquid from the bread and add the moistened bread to the meat, season with a little freshly grated nutmeg, a few grates.
Ingredients you will need
Fresh Breadcrumbs
Salt And Pepper
Nutmeg
Bread
Base
Beef
Meat
Milk
Pork
Equipment you will use
Food Processor
Bowl
3
Add a beaten egg yolk and half of the chopped parsley to the bowl, a couple of tablespoons.
Ingredients you will need
Egg Yolk
Parsley
Equipment you will use
Bowl
4
Add 2 cloves finely chopped garlic to the meat.
Ingredients you will need
Clove
Garlic
Meat
5
Add the mortadella to the food processor and pulse to very finely chop the meat, add to the ground meats along with a couple of handfuls of grated pecorino.
Ingredients you will need
Mortadella
Pecorino
Meat
Equipment you will use
Food Processor
6
Drizzle the meat liberally with extra-virgin olive oil.
Ingredients you will need
Extra Virgin Olive Oil
Meat
7
Place a baking rack over a baking sheet or cover a baking sheet with parchment baking paper.
Equipment you will use
Baking Paper
Baking Sheet
8
Mix the meatballs and roll into large walnut-size balls and roast 12 to 15 minutes to light brown, but not cooked through.
Ingredients you will need
Meatballs
Walnuts
Roll
9
Meanwhile, heat extra-virgin olive oil, 3 turns of the pot, over medium to medium-high heat in a large Dutch oven. To the warm oil, add fennel seeds, chile pepper, onions, and sliced garlic, season with salt and pepper, and marjoram. Stir 4 to 5 minutes then add tomato paste and stir 30 seconds, pour in wine and stir a minute, then add stock and tomatoes. Break up the tomatoes into small bits and when sauce comes to a boil reduce heat to simmer, add a few leaves of torn basil, reserving a few for garnish.
Ingredients you will need
Extra Virgin Olive Oil
Salt And Pepper
Chili Pepper
Fennel Seeds
Tomato Paste
Marjoram
Tomato
Garlic
Onion
Basil
Sauce
Stock
Wine
Cooking Oil
Equipment you will use
Dutch Oven
10
Add the remaining chopped parsley and gently slide in the meatballs. Simmer the mixture 15 to 20 minutes to combine flavors and finish cooking the meat through.
Ingredients you will need
Meatballs
Parsley
Meat
11
Cook's Note: Cook the pasta at this time or if this is a make-ahead meal cool completely, cover and store. Reheat the sauce over medium heat covered until it bubbles then uncovered at gentle simmer while pasta cooks.
Ingredients you will need
Pasta
Sauce
12
Cook the pasta in large pot of boiling, salted water to al dente. Save about 1/2 cup starchy cooking liquid just before draining.
Ingredients you will need
Pasta
Water
Equipment you will use
Pot
13
Add the drained pasta back to the hot pot with butter, a few ladles of sauce and the reserved starchy liquid. Toss to combine and melt butter.
Ingredients you will need
Butter
Pasta
Sauce
Equipment you will use
Ladle
Pot
14
Serve in bowls with lots of sauce and meatballs on top, lots of shaved cheese and a few leaves of torn basil.
Ingredients you will need
Meatballs
Cheese
Basil
Sauce
Equipment you will use
Bowl
15
Serve with simple tossed greens salad if you like but it'll probably get ignored...it is spaghetti and meatballs night!