Add a new twist to your next
spaghetti and meatballs with deliciously gooey fresh mozzarella baked golden
brown on top in the same skillet everything is cooked in. (Actually, the skillet goes under the broiler, but we’ll count that
as baked.) The meatballs are easy to put together, the crushed tomato sauce
couldn’t be simpler, and it takes only six ounces of quick-cooking thin
spaghetti to fill up four.
Tip: I sliced six ounces of fresh mozzarella from an eight-ounce ball.
You can also use smaller balls, thinly sliced—however many it takes to equal about
six ounces. And another tip: Don’t
worry about cutting pretty, perfectly round slices. Fresh mozzarella balls can
be unwieldy when slicing, and that’s just fine.
|
Mozzarella Ball |
|
Sliced Mozzarella |
Serves 4
Ingredients
- 1 lb ground beef
- 1 large garlic clove, finely
chopped
- 1 large egg, beaten
- 1/3 cup soft breadcrumbs
- 2 tbsp finely chopped
flat-leaf parsley
- 1 tbsp finely chopped shallot
- sea salt
- freshly ground black pepper
- 1 tbsp olive oil
- 1-1/2 cups crushed tomatoes
(from a 28-oz can)
- 2 tsp dried oregano, divided
- 1/2 tsp dried red chile
flakes
- 6 oz thin spaghetti
- 6 oz fresh mozzarella, thinly
sliced
Preparation
- Preheat the broiler.
- Place the ground beef and
next 5 ingredients (through shallot) in a large bowl and season with salt and
pepper. Mix lightly to combine and form the mixture into 12 equal meatballs (about
1-3/4 inches in diameter).
- Heat a large, ovenproof
skillet over medium heat and add the olive oil. Add the meatballs and cook,
turning until lightly browned on all sides, 6-7 minutes total.
- Add the crushed tomatoes, 1
teaspoon dried oregano, and chile flakes and season with salt and pepper. Reduce
the heat to low, cover, and cook until the meatballs are tender and just cooked
through, 10 minutes.
|
Ready to Mix |
|
Meatballs Ready to Cook |
|
Beginning to Brown |
|
Browned Meatballs |
|
Tomato Mixture Added |
|
Cooked Sauce |
- Meanwhile, cook the spaghetti
in boiling, salted water until al dente, 5 minutes. Drain.
- Stir into the sauce and
spread the mixture evenly in the skillet.
- Arrange cheese slices on top
and sprinkle with the remaining 1 teaspoon of dried oregano.
- Transfer the skillet to the broiler
and broil until the cheese is bubbly and beginning to brown, 4-5 minutes.
Remove and let rest 5 minutes.
|
Spaghetti Added |
|
Cheese Added |
|
After Broiling |
Divide among 4 plates and serve.
|
Skillet-Baked Spaghetti and Meatballs |
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