From the June 2017 issue

Spaghetti and Meatballs – On a Stick

Serves: 4 

Meatballs

  • 1/2 lb. lean ground beef
  • 2 Tbsp. minced yellow onion
  • 1 garlic clove, minced
  • 1 egg white
  • 2 Tbsp. seasoned breadcrumbs
  • Salt and pepper, to taste

Plus

  • 5 cups vegetable oil (plus 3 Tbsp.)
  • 1/2 lb. cooked spaghetti
  • 2 cups marinara sauce
  • 1 cup grated Parmesan cheese
  • 8 Popsicle sticks
  • Salt and pepper

Line a baking sheet and a shallow baking dish with parchment paper. Place all meatball ingredients in a medium bowl and mix until well combined. Shape into 1-inch balls and place on baking sheet. Warm 3 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add meatballs and cook, turning to brown all sides, until just cooked through. Remove from heat and let cool. Gently toss meatballs, spaghetti, marinara sauce and Parmesan in a large bowl until thoroughly combined. Place mixture in the prepared baking dish, cover and refrigerate at least 12 hours and up to overnight. Preheat remaining 5 cups of oil to 350 F. Cut chilled pasta mixture into eight equal squares. Remove squares from baking dish and insert a Popsicle stick into each. Carefully place spaghetti sticks in pot, one at a time, and fry about 6 to 8 minutes or until golden and crispy. Drain on paper towels, season with salt and pepper to taste and serve warm.

Excerpted from On a Stick! by Matt Armendariz. Reprinted with permission from Quirk Books.

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