Spaghetti & Meatballs

Lynnda Cloutier


Spaghetti and meatballs on a stick? You bet!

pinch tips: Perfect Pasta Every Time




8 pop sticks
½ lb lean ground beef
2 tbsp minced yellow onion
1 garlic clove, minced
1 egg white
2 tbsp season bread crumbs
salt & pepper, to taste
5 cups plus 3 tbsp. vegetable oil, divided
¼ lb cooked spaghetti
2 cups marinara sauce, homemade or store bought
1 cup grated parmesan cheese
salt & pepper

Directions Step-By-Step

Line a baking sheet and a shallow baking dish with parchment paper. Make the meatballs: put all meatball ingredients in medium bowl and mix until well combined. Shape into 1 inch balls and place on prepared baking sheet. Warm 3 Tbsp. of the vegetable oil in 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 large bowl until thoroughly mixed. Put mixture n the prepared baking dish, cover and refrigerate at least 12 hours or up to overnight. Preheat remaining 5 cups of oil to 350. Cut chilled pasta mixture into 8 equal squares. Remove squares from baking dish and insert a pop stick into each. Carefully place spaghetti sticks in pot, on at a time, and fry about 6 to8 minutes or until golden and crispy. Drain on paper towels, season with salt and pepper to taste and serve. I know what you’re thinking. Spaghetti and meatballs on a stick? What was wrong with them on a plate? Well, you can relax. This recipe takes everyone’s favorite, pops it on a stick, fries it and increases the fun factor by about a million. Seriously. Serves 4

About this Recipe

Course/Dish: Pasta