Spaghetti Meatball Pasta Bowl
Forget serving your spaghetti & meatballs in a bowl, because this crazy delicious dish IS the bowl!
Equipment
- Pan
- Bundt Pan
- Parchment paper
- Culinary Torch
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 0.5 cup celery chopped
- 4 oz cherry tomatoes
- 1 tsp sugar
- 0.33 cup red wine
- 2 cups tomato sauce
- 24 oz cooked spaghetti
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 4 eggs
- 2 lbs ground beef
- 1 tbsp basil
- 3 oz sun-dried tomatoes
- salt & pepper to taste
- 1 ball of fresh mozzarella cheese
- 0.25 cup tomato sauce for garnish
- fresh basil for garnish
- shredded mozzarella cheese for garnish
Instructions
- Heat olive oil in a pan over medium heat and sauté the onions, garlic, and celery. Add the cherry tomatoes and sugar, deglaze the mixture with red wine, and let the sauce boil down. Stir in the tomato sauce and let simmer for 5 minutes.
- Add the cooked spaghetti noodles, mozzarella cheese, parmesan cheese, eggs, and ¾ of the tomato sauce to a bowl and mix to combine. Spoon the mixture into a 12-inch bundt pan, transfer the pan to a preheated oven, and cook at 350°F for 30 minutes.
- Combine the ground beef, egg, basil, sun-dried tomatoes, salt, and pepper. Spread the ground beef mixture out on a sheet of parchment paper, place a ball of fresh mozzarella cheese in the center, and fold the meat up around the cheese until it is completely covered. Cook the cheesy meatball in a preheated oven at 350°F for 30 minutes.
- Flip the cooked spaghetti ring over onto a sheet of parchment paper and place the cooked giant cheesy meatball in the center. Spoon the remaining tomato sauce over the spaghetti ring, sprinkle shredded mozzarella cheese over the giant meatball, and use a culinary torch to melt the cheese. Garnish the spaghetti meatball pasta bowl with fresh basil.
