Spicy Stuffed Spaghetti & Meatballs
5 EGGS 4 oz. pork sausage 4 oz. ground beef, over 30% fat content 1 EGG (for meat mixture) 1 Tbsp. fresh parsley, chopped 1 tsp. garlic powder 1 tsp. brown mustard 1 1/2 tsp. salt 1/2 tsp. black pepper 24 oz. jar of Arrabiata sauce 1 box spaghetti Parmesan cheese
Yields: 2-3 (there may be extra sauce/pasta - this serving size is based on the number of meatballs per plate)
- Nutritional Information
In a medium saucepan, HEAT Arrabiata sauce.
BRING a large pot of water to boil, ADDING a good amount of salt and a dash of olive oil. COOK spaghetti to package instructions. SET aside.
START by PLACING Eggs in a pot of heavily salted water, and BRING to a boil over high heat. As soon as water starts to boil, COVER the pot and REMOVE from heat. ALLOW Eggs to rest for 2 minutes in the hot water, and then carefully TRANSFER to a bowl of ice water. Let cool for about 5 minutes. Carefully PEEL the Eggs when cooled.
In a large bowl, COMBINE the sausage, ground beef, 1 whole Egg, garlic powder, parsley and mustard. COMBINE until fully incorporated. DIVIDE the meat mixture into 5 portions. FLATTEN meat mixture with hands and FOLD evenly covering the Egg completely.
PLACE frying oil in a large soup pot and BRING to 350°F. Once at the right temperature, DROP in the meatballs. DEEP FRY until golden brown and delicious.
ASSEMBLE the pasta, sauce and meatballs. CUT open the meatballs and WATCH the Egg yolks ooze out!