Spaghetti & Meatballs

by on September 15, 2012 » Add the first comment.
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See EGBB: Meatball Recipes and choose which meatball you want to create. Our preferred meatball for this recipe is a Chicken Meatball.


Your choice of meatball

4 CUs cooked spaghetti
2 CUs marinara sauce, heated
4 TBLSP grated Parmesan Cheese, optional


1. Dice chicken into 1-inch pieces. Place in a meat grinder or cuisinart. Grind or chop to a ground consistency. Add raisins, garlic, fennel seed, carrots, parsley and pine nuts and grind or chop together. Place in a medium bowl and add salt, olive oil and eggs. Mix well. Allow to sit in refrigerator at least 2 hours or overnight to chill.
2. Preheat oven to 375°. Lightly coat a baking pan with olive oil.
3. Form sausage into 1-ounce balls, about 2 TBLSP each. Place 2-inches apart in baking pan and bake for 10 to 15 minutes, or until cooked through.
4. Portion 1 CU spaghetti on plate. Top with 3 meatballs and 1/2 CU marinara sauce. Sprinkle with 1 TBLSP Parmesan cheese. Repeat for remaining plates.


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