This classic American-Italian dish is a staple in many family homes in America, this recipe takes a kid-friendly favorite and elevates it for adult taste buds. With just the right amount of flavor from the chili oil and habanero salt- not an overwhelming mouth burn, this dish should still be a crowd pleaser. Enjoy with a salad and a glass of red wine and you’ll be set for dinner!
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1 Small Onion, small dice
3 Cloves Garlic, minced
1/4 Cup Red Wine
28 oz Petite Diced Tomatoes
1/2lb Ground Pork or Italian Sausage
1/2lb Ground Beef
1 Large Egg Yolk
1/2 Large Shallot, small diced
1 Clove Garlic, minced
1 tsp Black Pepper
1/4 Cup Parmesan, finely grated
2 Tbsp Parsley
In a large saute pan heat 3 Tbsp chili oil over medium high heat. Add onion and saute until translucent, about 5-6 minutes. Add garlic and cook until fragrant, about 1 minute.
Add red wine and scrape the bottom of the pan. Reduce heat to medium and add tomatoes, miscuglio, and salt.
Cover saute pan, reduce heat to medium low and simmer for 20-30 minutes.
Preheat the oven to 400F. In a large bowl combine all ingredients except chili oil for the meatballs into a bowl.
Line a baking sheet with parchment paper and form meatballs about the size of a golf ball. Space evenly on the sheet pan and drizzle with 2 tsp chili oil. Bake for 17-20 minutes or until meatballs are cooked all the way through.
Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
To serve the plate desired portion of spaghetti, sauce, and meatballs. Top with parmesan and parsley.
Part of what makes Italian food so great is the focus on high quality, simple ingredients. Therefore we reccomend using San Marzano canned tomatoes for your tomato sauces.
If you don't have pasta rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We reccomend adding 1 Tbsp of salt for every 4 quarts of water.
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