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Spicy Spaghetti with Mega Meatballs RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 55 min Prep: 20 min Cook: 35 min Yield: 4 servings
Ingredients
Mega Meatballs:
1/2 cup grated Parmesan 1/2 cup plain bread crumbs 1/2 teaspoon onion powder 1 teaspoon dry rubbed sage 2 teaspoons kosher salt Freshly ground black pepper 1/4 cup chopped parsley leaves 1 pound ground beef round 1 pound ground pork 2 eggs, beaten 2 cloves garlic, minced 1/4 cup vegetable oil
Spicy Spaghetti:
2 tablespoons olive oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced Salt and freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1 (28-ounce) can crushed tomatoes 1 teaspoon hot sauce (recommended: Frank's Red Hot) 1 teaspoon sugar, optional 1 pound spaghetti, cooked al dente Grated Parmesan, for garnish
Directions
Preheat the oven to 375 degrees F.
To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.
