Cheesy Spaghetti Wrapped In Meatballs
Spaghetti and meatballs go together like bacon and eggs, mashed potatoes and gravy, and macaroni and cheese — you just can't have one without the other! And even though the dish is a classic, it can get a little boring after a while, so go ahead and turn things on their head by switching up how you serve the spaghetti and meatballs — this is a definitely a meal your family won't soon forget.
Equipment
- Large Roasting Pan
Ingredients
- 1 lb ground beef
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tbsp chili powder
- 2 tbsp oregano
- 2 tbsp paprika
- salt & pepper to taste
- 12 oz spaghetti noodles
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1.25 cups red wine
- 2.5 cups tomato sauce
- 2 cups shredded mozzarella cheese
Instructions
- Season the ground beef with thyme, rosemary, chili powder, oregano, paprika, salt, and pepper and mix well.
- Divide the ground beef mixture and uncooked spaghetti noodles into 4 portions. Form each ground beef portion around the middle of the spaghetti noodles, making sure to leave some of the noodles sticking out on either side. Repeat this 3 more times with the rest of the meat and noodles.
- Heat some olive oil in a large roasting pan over medium heat. Place the spaghetti & meatballs inside the roasting pan and brown the meat on all sides. Add the onion, garlic, and bell peppers to the roasting pan and let cook before reducing everything with red wine. Pour tomato sauce into the roasting pan and sprinkle shredded mozzarella cheese on top. Transfer the roasting pan to a preheated oven and cook at 350°F for 30 minutes.
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Notes
Feel free to mix up the vegetables or add to the dish, like with zucchini and carrots — the possibilities are endless!