Spaghetti & Beetballs

Ingredient List

  • 1 cup plain breadcrumbs
  • ¾ cup whole milk
  • ½ pound (about 3 links) La Dolce Beet-A sausages, casings removed
  • ½ pound ground beef
  • 1 clove garlic, minced
  • 1 large egg
  • ½ cup finely grated parmesan
  • ¼ cup minced parsley
  • Salt to taste
  • Neutral oil
  • 1 jar sauce of your choice
  • ¾ pound spaghetti
  • Kosher salt
  • Parsley, parmesan and pepper flakes, for serving

Directions

Preheat the oven to 350 F and get heavily salted water boiling in a pot.

In a bowl, add breadcrumbs and whole milk and set aside for 5 minutes.

In a separate bowl, add loose sausage and squeeze with your hands until they are crumbled into small pieces. Add the ground beef and mix together until evenly combined.
Add garlic, egg, parm, parsley and soaked breadcrumbs and salt to the meat and mix with your hands until a uniform mixture is formed. Take a small patty of this mixture and cook it in a pan to taste for seasoning.

Once the meatball mixture is seasoned to your liking, scoop into even sized balls, rolling them between your hands to smooth them out--this should make about 8-10

Line a cookie sheet with tinfoil and lightly oil it. Place meatballs on the sheet tray, evenly spaced apart, and cook until golden brown--about 15 minutes.

While the meatballs are cooking, boil your spaghetti and heat up your sauce.

Once meatballs are cooked through, add them to sauce and toss them until coated before mixing them with spaghetti.

Top with more parmesan, parsley and red pepper flakes and serve.

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