Cheesy Baked Spaghetti and Meatballs
Here’s a classic pasta recipe with an original new twist – meet the Cheesy Baked Spaghetti and Meatballs recipe. Remember the traditional spaghetti and meatballs dish? Well, you’re about to forget it when you try this brand new baked version. It’s like a combination of spaghetti and lasagna, mozzarella cheese included - and best of all? It works. There’s an amusing joke amongst Italians about spaghetti and meatballs, and it should probably go for this baked spaghetti and meatballs dish as well. It’s basically that spaghetti and meatballs is the most Italian meal you can get; unless, of course, you are in Italy. If you order it there, they may not even know what you are talking about. And if they do, it simply means that they are catering to American tourists.
There’s no such thing as an authentic dish of Italian spaghetti and meatballs and if someone tries to sell it to you, they’re not telling the truth. That’s because spaghetti and meatballs, as we know it here in North America, was apparently invented in New York City by Italian immigrants during the early 1900s. If this is true, then it never originated in Italy at all, although it remotely resembles early pasta dishes that were often served with tomato paste sauce and meat, but were prepared and flavoured very differently from the spaghetti recipes we know so well in North America. But just because they don’t originate in Italy doesn’t mean they don’t taste exotic and flavourful and divine. There’s something about putting pasta and tomato sauce and cheese together that is so very comforting; even if you’re on a wheat-free vegan diet, you still get cravings for it every once in a while.
Before you get started on this easy delicious pasta recipe, it might be wise to review your food safety guidelines, especially since you are working with meat in this particular situation. Make sure you clean your hands with soap and water before you begin and after you finish rolling the ground beef mixture into the meatballs. You’ll also want to ensure that all of your workspace surfaces, dishes, pans, and utensils are clean before you begin, and again after you finish. When working with any kind of meat – not just beef, but chicken, pork, or fish, you’ll want to refrigerate your leftovers immediately after the meal is complete, to avoid any potential bacterial build-up. If you would like to save the leftovers for a much later date, be sure to break large amounts up into smaller ones, separate your meats, and store everything in small air-tight containers. A great tip is to add the day’s date to your containers via stickers or post-it notes, so you will know how old the food is, what date to eat it by, and when to discard it. Thanks to Nicole Harris over at the Wonky Wonderful food and recipe blog for sharing this creative new recipe for Cheesy Baked Spaghetti and Meatballs. Nicole is self-confessed food-obsessed, and with addictive comfort food recipes like this one, she’s proving her obsession is contagious.*
Nutrition Facts for: Cheesy Baked Spaghetti and Meatballs from Wonky Wonderful
Ingredients: Lean ground beef, Italian pork sausage, panko bread crumbs, onion powder, garlic powder, salt, pepper, Italian seasoning, egg, milk, spaghetti noodles, pasta sauce, mozzarella cheese, Parmesan cheese.
* Percentages (%) are based on a 2000 calorie diet.* The entire recipe has been calculated for 8 servings.* Per Serving:Calories 573, Calories from Fat 208, Total Fat 23.1g 36%, Saturated Fat 10.9g 55%, Cholesterol 143mg 48%, Sodium 1086mg 45%, Potassium 563mg 16%, Carbohydrates 50.6g 17%, Dietary Fiber 2.6g 10%, Sugars 8.5g, Protein 40.4g, Vitamin A 19%, Vitamin C 3%, Calcium 55%, Iron 47%
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