When I was a kid, I loved going to Buca di Beppo! My favorite that was the Spaghetti and BIG Meatballs, after all spaghetti and meatballs has always been my go to comfort food. As I got older, I still love Spaghetti and small meatballs, so now it's time to recreate these dish from my childhood. The most important thing to keep in mind while creating this recipe it to make sure the meatball doesn't get too dry while it's cooking.
2 Servings
Ingredients:
For the Meatballs:
-16 oz ground meat (Turkey, Beef, Sausage, Italian Sausage, Chicken)
-1/4 cup bread crumbs
-1/4 cup grated Parmesan cheese, plus 1/2 cup for baking
-2 egg, beaten
-1 tsp salt
-1/4 tsp black pepper
-2 tbsp fresh chopped parsley
-2 tbsp Italian Seasonings
For the Red Sauce:
-2 tbsp olive oil
-3 cloves garlic, minced
-1 tbsp crushed red pepper flakes
-1 quart Homemade Tomato Sauce
-6 oz Tomato Paste
-1 tbsp Italian Seasoning
-Salt and Pepper to taste
Garnish
-Parmesan
-Olive oil
-Parsley, Chopped
Instructions:
1.Preheat oven to 375 degree.
2. In a large mixing bowl, mix all the ingredients for the meatball. Using you hand, squeeze all the ingredients together until well combined.
3. Form two large meatball and place in a deep greased pan. Bake for 20 minutes.
4. In a medium saucepan, heat olive oil on medium high heat. Add garlic and pepper flakes and cook until fragrant.
4. Cook spaghetti in a large pot of salted boiling water.
5. Add Tomato Sauce, Tomato Paste, Italian Seasoning and salt and pepper. Bring to a simmer, then turn down the heat to lower. Let cook for about 15 minutes.
6. After 20 minutes, take out the meatballs and drench them with a generous amount of sauce. Top with Parmesan cheese.
7. Bake until the internal meatball temperature reaches 160. About 10-15 minutes.
8. Ladle spaghetti into individual pasta bowls, top with more sauce and one meatball. Add a drizzle of olive oil to the top, sprinkle more Parmesan, and fresh chopped Parsley.
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