Spaghetti & Meatballs, must…need, to be as they are meant to be. Swirling spaghetti around a fork, drenched in a meatball-ragu sauce, is, and will always be the version we all want and love. But, sometimes, it might happen to be, that some are left over and that’s when they become even more delicious by heating them up in a pan, just enough to form that crispy, burnt, crunchy coat that nobody can resist. That’s what this is. It’s basically, the day-after spaghetti and meatballs. The type you make without having to wait for leftovers.
Just like a cake you can offer spaghetti and meatballs in slices, they’re good, cold, just as they are warm. The tiny little meatballs I made to go with them, took forever, a forever-30-minutes, that proved to be the perfect size for a perfect bite.
Baked Spaghetti & Meatballs
400 g minced beef meat
3 fairly big slices of stale bread previously soaked in milk
4 tbsp grated parmesan cheese
1 tbsp chopped parsley
1 garlic clove, diced very small
Flour for coating
Extra virgin olive oil for the pan
Soak the stale bread in milk, when it is completely soft, squeeze with your hands to remove all the liquid from the bread. Add all the ingredients in a big bowl and mix with your hands until everything is combined. Form tiny meatballs the size of a marble. Place some flour in a big tray and place the meatballs in the flour, swirl the tray so that the flour coats the meatballs all around, then place the meatballs in a sieve to remove any excess flour. Heat a big pan, add some olive oil and cook the meatballs until they are browned.
1 small onion, diced
Extra virgin olive oil
Preheat a high edged sauce pan, add the extra virgin olive oil, the diced onion. Allow the onion to soften then add the pre-cooked meatballs. Now add the tomato sauce, season to taste. Allow the sauce to cook for 30 minutes.
Tomato meatball sauce
Grated parmesan cheese
3 whisked eggs
Prepare a spring form pan, butter the inside and coat with bread crumbs.
Cook the spaghetti in a pot of boiling water. Cook half way through the time required, i.e., if the pasta cooks al dente in 10 minutes, remove the pasta after 5 minutes. Drain the pasta from its water and place in a big bowl. Add the sauce, the grated parmesan cheese and 3 eggs that you have previously whisked.
Place the pasta in the spring form pan, top with dollops of butter and a generous amount of parmesan cheese.
Baked in a preheated oven at 180ºC for 30 minutes or until crispy golden brown.