Spaghetti Balls

Chow down on this tasty food that come in the shape of balls!


For the Meat Sauce:
1 tsp each: salt, basil, oregano, garlic powder, onion powder
1/4 tsp black pepper
1 tbsp sugar
2 bay leaves
1/2 lb. ground beef
1/2 lb. italian sausage
2 (29oz) cans tomato sauce
2 tbsp tomato paste

For the Spaghetti Balls:
4 cups cooked and cooled spaghetti noodles
1 cup ricotta cheese
1/2 cup Parmesan cheese
2 tbsp pesto sauce
1 egg, lightly beaten
1 cup panko breadcrumbs
Vegetable oil for frying

For the Meat Sauce:
• In a large pot, brown the ground beef and sausage. Ensure that the meat is not pink. Then drain the excess fat.
• Add the remaining ingredients to pan, stir and bring to a slight bubble.
• Once the sauce bubbles, reduce the heat and simmer for 15 minutes, stirring occasionally.
• Season to your liking, and remove bay leaves before serving.

For the Spaghetti Balls:
• Heat cooking oil (at least 2 inches deep) to 375 degrees F.
• Combine all the ingredients (except the oil) in a large bowl. Use your hands to incorporate.
• To scoop out portion of your spaghetti mixture, use a sharp-edged ice cream scoop. Press against the side of the bowl to cut off any straggling noodles. Release the ball into your hand, and press tightly to secure it.
• Gently place the ball in hot oil and let cook until golden brown on all sides. Use a slotted spoon to remove and drain on a paper towel lined plate. Please don't overcrowd your fryer; only do 3 to 4 balls at a time.
• Serve with your favorite spaghetti sauce and a sprinkle of fresh Parmesan on top!


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