Spicy Stuffed Spaghetti & Meatballs
6 large EGGS 4 oz. pork sausage 4 oz. ground beef, over 30% fat content 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
- Nutritional Information
Per serving: 1/3 of Recipe
Nutrition information uses 1 cup of sauce and ½ pound pasta. Parmesan cheese not included.
Total fat: 34 g
Saturated fat: 11 g
Polyunsaturated fat: 5 g
Monounsaturated fat: 14 g
Cholesterol: 436 mg
Sodium: 2050 mg
Carbohydrates: 65 g
Fiber: 3 g
Sugar: 7 g
Protein: 36 g
Vitamin A: 205 mcg
Vitamin D: 3 mcg
Folate: 244 mcg
Choline: 359 mg
Calcium: 112 mg
Iron: 6 mg
Potassium: 825 mg
This recipe is an excellent source of protein, vitamin A, folate and choline, and a good source of vitamin D.
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.
PLACE 5 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, then TRANSFER to a bowl of ice water. LET cool for about 5 minutes. PEEL the eggs when cooled.
In a large bowl, COMBINE the sausage, ground beef, 1 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.
The Incredible Egg developed this recipe in partnership with Foodbeast.