Spaghetti with Spicy Marinara and Meatballs
Spaghetti with Spicy Marinara and Meatballs
Brie Thompson
8
30 minutes
45 minutes
This is spaghetti and meatballs with a little attitude. Vera Cruz Chili Infused Olive Oil and Sriracha Flake Sea Salt give the marinara a gentle kick of heat that kids and grown ups can both enjoy, and Miscuglio Italian Dried Herb Blend seasons both the sauce and the juicy meatballs. Serve it with a crisp salad and a glass of red wine.
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Ingredients
Sauce
- 3 Tbsp Vera Cruz Chili Infused Olive Oil
- 1 Small Onion, diced small
- 3 Cloves Garlic, minced
- ¼ cup Red Wine
- 1 (28 oz) can Petite Diced Tomatoes
- 2 Tbsp Miscuglio Italian Dried Herb Blend
- 1 tsp Sriracha Flake Sea Salt
Meatballs
- ½ lb Ground Pork or Italian Sausage
- ½ lb Ground Beef
- 1 Large Egg Yolk
- 2 Tbsp Miscuglio Italian Dried Herb Blend
- ½ Large Shallot, diced small
- 1 Clove Garlic, minced
- 1 tsp Sriracha Flake Sea Salt
- 1 tsp Black Pepper
- 2 tsp Vera Cruz Chili Infused Olive Oil
Serving
- 1 Pasta Rock
- 1 Package Spaghetti
- ¼ cup Parmesan, finely grated, to finish
- 2 Tbsp Parsley, to garnish
Directions
Heat 3 Tbsp Vera Cruz Chili Infused Olive Oil in a large sauté pan over medium high heat. Add the onion and sauté until translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the red wine and scrape up the browned bits from the bottom of the pan. Reduce the heat to medium, then add the tomatoes, Miscuglio Italian Dried Herb Blend, and Sriracha Flake Sea Salt.
Cover the pan, reduce the heat to medium low, and simmer until the flavors come together, 20 to 30 minutes.
While the sauce simmers, make the meatballs. Preheat the oven to 400°F. In a large bowl, combine all the meatball ingredients except the 2 tsp Vera Cruz Chili Infused Olive Oil.
Line a baking sheet with parchment paper. Form the mixture into meatballs about the size of a golf ball and space them evenly on the sheet. Drizzle with the 2 tsp Vera Cruz Chili Infused Olive Oil. Bake until browned and the internal temperature reaches 160°F, 17 to 20 minutes.
While the meatballs bake, bring a large pot of water to a boil over high heat. Add the Pasta Rock for 2 minutes to salt the water, then remove. Add the spaghetti, stir well, and cook according to package directions.
Divide the spaghetti among plates and top with the sauce and meatballs. Finish with Parmesan. Garnish with parsley. Serve immediately.