This classic American-Italian dish is a staple in many family homes in America; this recipe takes a kid-friendly favorite and elevates it for adult taste buds. With just the right amount of flavor from the chili oil and habanero salt- not an overwhelming mouth burn, this dish should still be a crowd-pleaser. Enjoy with a salad and a glass of red wine, and you’ll be set for dinner!
Servings: 8
Prep Time: 30 mins
Cook Time: 45 mins
Ingredients:
For the Sauce:-
1 Small Onion, small dice
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3 Cloves Garlic, minced
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1/4 cup Red Wine
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28 oz Petite Diced Tomatoes
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1/2lb Ground Pork or Italian Sausage
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1/2lb Ground Beef
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1 Large Egg Yolk
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1/2 Large Shallot, small diced
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1 Clove Garlic, minced
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1 tsp Black Pepper
Directions:
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In a large sauté pan, heat 3 Tbsp chili oil over medium-high heat. Add onion and sauté until translucent, about 5-6 minutes. Add garlic and cook until fragrant, about 1 minute.
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Add red wine and scrape the bottom of the pan. Reduce heat to medium and add tomatoes, Miscuglio, and salt.
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Cover sauté pan, reduce heat to medium-low, and simmer for 20-30 minutes.
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Preheat the oven to 400F. In a large bowl, combine all ingredients except chili oil for the meatballs into a bowl.
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Line a baking sheet with parchment paper and form meatballs about the size of a golf ball. Space evenly on the sheet pan and drizzle with 2 tsp chili oil. Bake for 17-20 minutes or until meatballs are cooked through.
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Bring 4 quarts of water to a boil—season with one pasta rock according to package directions. Add pasta and cook according to package directions. Drain and cover until ready to use.
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To serve the plate, desired portion of spaghetti, sauce, and meatballs. Top with parmesan and parsley.
