Flying Spaghetti & Meatballs In An Edible Pasta Bowl
The only problem with spaghetti is that one helping is never enough, which is why we're always thinking two steps ahead. To maximize your pasta portions and make everyone as happy as possible, go ahead and give this crazy recipe a whirl! Instead of serving your spaghetti and meatballs in a regular old boring bowl, turn the rest of the dish into an edible bowl that will leave you 100% satisfied.
For the spaghetti:
- 12 oz cooked spaghetti noodles
- 15 oz can of tomato sauce, divided
- ½ cup grated parmesan
- 1½ cups shredded mozzarella
- 1 egg
For the meatballs:
- 1 lb ground beef
- ½ cup bread crumbs
- 1 egg
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- ¼ cup grated parmesan
- salt & pepper to taste
1. Preheat the oven to 325°F. Mix half of the cooked spaghetti noodles with ½ cup grated parmesan, 1½ cups shredded mozzarella, 1 whisked egg, and ⅓ of the tomato sauce.
2. Put the spaghetti in a heat-resistant bowl and use a smaller bowl to press a well into it. Remove the smaller bowl and then place the larger bowl in the preheated oven and cook for 20 minutes.
3. Combine the meatball ingredients, shape the ground beef mixture into small meatballs, and cook the meatballs in some olive oil in a pan over medium heat.
4. Add the rest of the tomato sauce and spaghetti noodles to the pan and bring to a simmer.
5. Put some of the spaghetti and meatballs into the baked spaghetti bowl and garnish with parmesan cheese.
6. Clamp two wooden skewers in a fork and put them in the middle of the spaghetti bowl.
7. Carefully drape a generous portion of the spaghetti noodles over the fork so that it hides the skewers. Place a meatball on the fork and sprinkle some more parmesan cheese on top. It's magic!
You can find the recipe for the 3 Pasta Donuts featured in the bonus video here.