FOODIE FRIDAY: Spaghetti & Meatballs

I looooove Italian food. Spaghetti and meatballs is a favorite in my house, but not just any meatballs…Ricotta Beef Meatballs. Hand-rolled. Yep, that’s what I’m talkin’ about. Now, let’s not get too carried away…I am the first to admit that I use store-bought pasta and I prefer marinara over spaghetti sauce. One of my favorites is Emeril’s Home Style Marinara, in case you’re wondering.

In order to make the meatballs, I combine ground beef, ricotta cheese, eggs, sauteed shallots, fresh parsley, and bread crumbs. Once combined, I roll them into whatever sized meatball I want and place them on a foil-lined baking sheet.

Hand-rolled meatballs ready for the oven…

They are then ready to get into a 350 degree oven to bake for about 20-25 minutes. Oven temperatures vary so be sure to keep an eye on them to avoid overcooking. Otherwise, they may get too dry.

While the meatballs are baking, drop your pasta into boiling water and chop up some extra parsley to add to your finished dish. Pour the marinara sauce into a sauce pan and heat it up, as well. Add a tablespoon or two of pasta water to your sauce to add a little flavor and thicken the sauce a bit.

Once your pasta is al dente and drained and your marinara sauce is heated up, heap a healthy serving of pasta onto a plate, spoon some marinara sauce on top (I like my pasta saucy!), add a few meatballs and some additional marinara. Finally, top it with the chopped parsley and Parmesan cheese and voila! Dinner is served.

Spaghetti and Ricotta Beef Meatballs

I was a bit vague with the recipe, so if you have specific questions or need more detailed steps, let me know in the comments. I’m happy to help!