Who doesn’t love a good plate of old-fashioned spaghetti and meatballs? Although tasty, it can be a rather messy and inconvenient food choice, so we decided to throw it in an easy-to-eat and ever so tasty meatball.
Pork and Beef meatballs, laced with Italian herbs, cheese, and spices, this already mouth watering favorite comes with a twist; cut into these bad boys and you’ll find its favorite duo, nestled inside- pasta
- Prep Time:15 minutes
- Cook Time:30 minutes
- Total Time:45 minutes
- 1 lb ground pork
- 1 lb ground beef
- 2 cup breadcrumbs
- 2/3 cup whole milk
- 1 1/2 cup Parmesan cheese
- 1/3 cup Italian parsley
- 1 tablespoon oregano
- 2 teaspoon salt
- 2 minced garlic cloves
- 1/2 teaspoon ground nutmeg
- 2 eggs
- 4 oz dry spaghetti noodles
- 6 cup marinara sauce
In a small bowl, combine 2 cups of fresh breadcrumbs and 2/3 cup of whole milk; stir and set aside to soak.
In a large bowl, combine ground beef and pork.
Add finely chopped Italian parsley to large bowl.
Add finely chopped oregano to large bowl.
Add 2 cloves of minced garlic to bowl.
Add ground nutmeg to bowl.
Add a pinch of salt to mixture.
Add in 1 cup of Parmesan cheese to bowl.
Mix by hand, gently.
Add milk-soaked breadcrumbs to large bowl.
Add whisked egg to bowl and mix by hand.
Form a ball with hands using about 3/4 cup of meat.
Form a small well, using fingers, into the meat.
Twist cooked spaghetti noodles into well of meat. Close up by molding meat around well.
Bake for 30 minutes at 350°F.
Garnish with Parmesan cheese and herbs.