Okay, I have to admit that I got this idea from watching a segment of 30 Minute Meals. Is that a hair-raising proposition or what?
But I like how it’s easy and fun at the same time. Think of it as an inverted version of spaghetti with meatballs. Umm, meatballs with spaghetti? Now, c’mon! Doesn’t that awaken the kid in you?
I just couldn’t get the noodle strands to stand up but other than that, they are yummy for sure. And I also made it a little healthier than your regular meatballs by using extra lean ground turkey.
By the way, I am planning on doing this again soon. But with an Asian twist, this time. Oooh… I can’t wait!
Ingredients: 1lb. Ground Meat (Turkey or Beef), 1/4cup Breadcrumbs (Too much will make the meatballs tough when reheated), 3Tbs. Grated Parmesan or Romano, Italian Seasoning, Basil Pesto (Make your own or buy a good quality brand from the grocery), 1 Large Egg, Spaghetti (or any noodle type pasta)
Directions: Preheat oven to 400F. Break noodles into short pieces and cook to a minute short of al dente. In a mixing bowl, combine cooked pasta, ground meat, breadcrumbs, grated cheese, seasonings and about 4 Tbs of pesto. Don’t worry about salt as it is already present in a lot of ingredients here. Mix thoroughly. Roll into shape, sized no larger than a golf ball. Place on a baking pan lined with parchment paper (or use a non-stick pan). Stick in the oven for up to 20 minutes. Don’t overcook or it’ll get tough! Serve with remaining pesto (or marinara, if you wish) as dipping sauce.