THAT'S A SPICY MEATBALL PARMESAN OVER SPAGHETTI
Classic tender meatballs are full of flavor these having lamb and herbs in them. Not much lamb because a little goes a long way. These are baked for ease and less fat. If you are using jar sauce you can kick it up by first sauteing some chopped onions, garlic, and pimento add additional herbs and stir in the sauce to complement the meatballs. Try meatball Parmesan subs in place of the spaghetti. This is a RSC recipe so lamb, rosemary, pimiento, mozzarella, and green onions were the 5 ingredients that had to be used. You can use 2 pounds of any ground meat of your choice. This is a great way to cook meatballs keeping it low in fat, and easy clean up.
Provided by Rita1652
Categories Spaghetti
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees.
- Place foil on a cookie sheet pan with edges.
- In a large bowl mix the milk and Worcestershire sauce, add the bread crumbs to soak.
- In a food processor place the lamb, and all the ingredients up to the chopped beef (not the beef). Pulse 3- 4 times till texture is like ground beef.
- Add the lamb mixture to the bowl of soaked crumbs and add the beef tossing with hands till all combined.
- Roll the meat mixture in 2-3 inch balls and place on the foiled lined pan, making 12-18 balls.
- Bake for 20 minutes.
- Meanwhile bring sauce to a boil the reduce to a simmer.
- Add meatballs to sauce and let simmer while cooking pasta.
- Cook pasta according to package directions, drain and toss some sauce to coat pasta.
- Plate pasta in a large pasta oven proof bowl, immediately top with meatballs and sprinkle mozzarella cheese over meatballs to melt. Place in oven if needed to melt cheese.
- Garnish with fresh rosemary sprig, sliced scallions and grated Parmesan cheese.
Nutrition Facts : Calories 815.3, Fat 39.7, SaturatedFat 17, Cholesterol 154.4, Sodium 1148.3, Carbohydrate 64, Fiber 3, Sugar 13.1, Protein 47.7
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