Spaghetti in Meatballs

As a frequenter of many different foodie blogs and recipe sites, I always wanted to try a recipe for spaghetti in meatballs. It’s cute and different from the everyday pasta dish, but is pretty time consuming and calls for a lot of patience.

Ingredients:

-1 lb ground beef

-5 oz shredded Parmesan cheese

-2 eggs

-1 cup bread crumbs from sourdough bread

-1/3 cup whole milk

-2 cloves garlic

-1 tsp Italian herbs

-1 tsp salt

-2 oz thin pasta (angel hair or capellini)

-mozzarella cheese

-garlic salt

-tomato sauce

 

Tools:

-food processor

-parchment paper

 

image001Pasta

• Put water in a pot and season with garlic salt, then boil.

• Add pasta and cook until al dente (cooked completely, but still firm).

• Drain pasta then cover with cold water to chill.

• Drain again after 5 to 10 minutes.

• Line a plate with parchment paper.

• Make little balls by twirling pasta with a small fork.

• Set aside each ball on the plate.

• Freeze for 20 minutes (I prepared the pasta the night before and froze the balls overnight to save time the next morning).

 

Meatballsimage002

• Put shredded Parmesan cheese into food processor and blend until very fine.

• Set cheese aside in a separate bowl.

• Tear your sourdough slices into smaller pieces and blend them as well.

• Put bread crumbs into a bowl and mix with 1/3 cup milk, then set aside.

• Whisk eggs in a small bowl and add minced garlic.

 

Pasta

• Take out frozen pasta balls and push mozzarella cheese into the centers of each one.

• Put pasta balls back into freezer.

 

 

image003Meatballs

• Take out beef from refrigerator.

• Take 2-3 tbsp of meat and flatten in palm.

• Place pasta ball inside and fold meat around it, forming a ball.

• Chill for about 30 minutes.

• Preheat oven to 350 degrees

• Line a tray with parchment paper and place meatballs on it.

• Bake meatballs until brown.

 

image004
Finished Product!

*Some cheese might have seeped through, but there will still be plenty left inside.

*You can open a meatball to check for how well done it is, but since it’s not solid beef all the way through, chances are it’ll be done by the time the outside is fairly brown.