Baked Spaghetti & Meatballs

This has to be one of our most anticipated recipes and I absolutely know why. This recipe is pure perfection! Such a classic and easy dinner with some added JAMDINNERS touches to really bring all the flavors and the whole dish together! We used our new grinder attachment for the Kitchen Aid mixer and it was so nice having fresh ground meat for the meatballs we ground up 2 round steaks and 3 pork chops to get the perfect portion size. We know this isn’t always possible so that packaged ground beef is just as good. So here we go!

Meatball Ingredients

• 1.5-2 Lbs. Ground Beef (or Beef/Pork mixture)

• 1 Cup Garlic Croutons, crushed

• 1 Egg

• 2 Tbsp. Garlic Infused Olive Oil

• 1-2 Tsp. Oregano

• 1-2 Tsp. Parsley

• 1-2 Tsp. Garlic Powder

• 1-2 Tsp. Onion Powder

• 1-2 Tsp. Salt

• 1-2 Tsp. Pepper

Pasta & Sauce Ingredients

• 1/3 Package of Spaghetti, cooked as per packaging

• 1 Large Jar of Marinara

• 2-3 Cups Smoked Cheddar Cheese, shredded

• 2 Cups Mushrooms, sliced

• 1 Cup White Onion, chopped

• 2-3 Roma Tomatoes, diced

• 6-8 Cloves of Garlic, minced

• 1-2 Tbsp. Garlic Infused Olive Oil

Directions

• First off start by making the meatballs. Combine all meatball ingredients together in a large bowl (except the garlic oil) and mix well using your hands.

• Form the mixture into 1.5 inch balls and set aside on a flat baking sheet.

• Pre-heat the oven to 350F degrees and begin cooking the pasta in a pot on the stove as per the packaging. Start the sauce and meatballs while the spaghetti is cooking. If the spaghetti is done sooner, remove from heat, drain water and set aside.

• In a medium pot on the stove, combine the marinara sauce and diced tomatoes. Simmer on low heat.

• Using a medium pan, add the garlic infused oil to a pan and add the mushrooms and onions. Sauté these veggies for about 7-8 minutes or until onions are becoming translucent then add in the the garlic and sauté for about another minute or two. Add this mixture to the marinara mixture and continue to simmer on low heat.

• Using that same medium pan, add more garlic infused oil then lay the meatballs out in a single layer. Cover and cook over medium heat for about 5-6 minutes allowing the heat to stay in the pan. Remove the lid and continue cooking. Turn the meatballs to lightly sear all sides. Continue cooking until the internal temperature has reach 160F degrees.

• Once the meatballs are fully cooked, add the pasta to a large glass casserole dish and add in 2/3 of the sauce, mix well. Add in 1/2 a cup of the smoked cheddar as well. Add in the majority of the meatballs and the remaining sauce and mix again. Top with the remaining meatlballs, gently press them into the pasta. Cover evenly with all remaining cheeses.

• Bake about 20 minutes or until cheese begins bubbling, broil on LO until desired golden brown color is achieved for the cheese on top. Serve with garlic bread for a really garlic-y and carb heavy dinner!