Deep-Fried Spaghetti Balls in a Meatball Bowl
An exciting adaptation of a classic dish where deep-fried spaghetti balls are served in a mouthwatering meatball bowl.
Equipment
- 9-inch oven-safe bowl
- 8-inch oven-safe bowl
- Pot
Ingredients
- 2 lbs ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- salt & pepper
- 1 lbs spaghetti, cooked
- 1.5 cups ricotta cheese
- 1 cup grated parmesan
- 2 eggs, room temperature
- salt & pepper
- 1 handful basil, chopped
- 1 cup tomato puree
- 10-15 mozzarella pearls
- 2.25 cups bread crumbs
- cooking oil for frying
- shredded parmesan to garnish
- fresh basil to garnish
Instructions
- Preheat the oven to 350°F. For the deep-fried spaghetti balls, cook the spaghetti according to the instructions on the packaging. In order to keep the pasta at the desired consistency, use unsalted water. Let the spaghetti cool slightly and warm up the tomato puree. Toss the spaghetti with the ricotta cheese, grated parmesan, eggs, chopped basil, bread crumbs, and tomato puree. Season the pasta with salt & pepper, then let the mixture sit for about 20 minutes.
- For the meatball bowl, mix together all of the ingredients in a 9-inch oven-safe bowl. Once the meatball mixture is combined, carefully press an 8-inch oven-safe bowl down into the larger bowl, sandwiching the meatball mixture between the 2 bowls.
- Keeping the meatball mixture pressed down by the second oven-safe bowl, transfer the meatball bowl to the oven and bake it at 350°F for 45 minutes. Heat a pot filled with cooking oil on the stove. Divide the spaghetti mixture into 10–15 equally sized portions and roll them into balls. Fill each spaghetti ball with 1 mozzarella pearl.
- Deep fry the spaghetti balls for 5–10 minutes, until golden brown.
- Once it's done baking, remove the meatball bowl from the 2 oven-safe bowls. Fill the meatball bowl with hot tomato puree and fried spaghetti balls, then garnish it with grated parmesan and fresh basil.
