Dinner

Stuffed- Meatball’s and Spaghetti

The key to a delicious stuffed- meatball’s and spaghetti dish is first the sauce, and lastly, but certainly not least the meatball. When those two are done right you have a winning recipe. I’ve tasted many meatball dishes in my lifetime some were good, others meh! Some like to fry their meatball’s first, some like to bake them in the oven, but then there are the few of us that drop them right in the sauce, and let them cook into the sauce… Brilliant! I’ll tell you a few reasons why this method is great. When you use the method of dropping the meatball’s into the sauce it allows for the meatball’s to get all soaked up. Resulting in a juicy, not dry, meatball’s full of Italian flavor!

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There is full on flavor in your mouth with these stuffed-meatball’s so, stuffing them with herbs and cheese just made sense. I used a combo of sweet Italian sausage and regular ground beef. I say regular because I find the ground beef with the highest fat content yields a more juicy and flavorful meatball. But if you like a more leaner ground beef by all means use what you prefer. You can substitute chicken or ground turkey if you don’t like beef that works too just keep in mind the beef gives it a more abundant flavor.

I listed below the step by step process for the meatball’s.

Seasonings for my ground beef mixture.

Seasonings for my ground beef mixture.

I would have preferred to use fresh mozzarella but, hey! shredded was all I had at the moment.

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Juicy seems to be the theme for the meatball’s and that’s exactly nobody enjoys a dry meatball, at all! so don’t skip this step it makes a difference!

basil!

basil!

You will be using these lovely ingredients along with the mozzarella cheese to stuff the inside of your meatballs.

Roasted red pepper from a jar.

Roasted red pepper from a jar.

You can find this in any grocery store I preferably like the kind that’s in olive oil rather than water.

The good stuff!

The good stuff!

Once you seasoned your meat,  cut your herbs, and red pepper you are ready to stuff your meat and round them off into medium sized balls like so

I stuffed these babies for added flavor.

I stuffed these meatball’s for added flavor.

Aren’t they pretty!?!

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Good Meatball’s plus a Good sauce=Classic Italian!

My grandmother and mom made some of the best meatballs and spaghetti around. You would have clearly thought we had Italian roots somewhere in the family lineage. Now, I find myself making lip smacking good meatballs and spaghetti for my family. The meatball is one thing, one really good thing! (cannot play that down) but, the sauce?!? is the boss (pun intended). When you start off with farm fresh tomatoes, fresh basil, garlic, you are now setting the stage for an ultimate Italian classic meat-balls and spaghetti.

You can smell this in your head!

You can smell this in your head!

 

I wanted to bring flavor in every bite of this dish flavor is important.  I care about the taste buds because, experiencing your dinner rather than just tasting, and eating it, (which is equally important) makes dinner fun. You can have three star right in your own kitchen how about that!

The smell of fresh basil is welcoming.

The smell of fresh basil is welcoming.

In the sauce you will taste:

  • Savory
  • Hint of sweet
  • Freshness from the herbs
  • A little tang
  • And a little heat

With this sort of flavor profile your mouth will begin to water for sure! The sauce will take time to prepare so set aside a day where you can lose yourself in the kitchen. It’ll be worth it. Now, I do add one can of plum tomatoes to my sauce to add more of a variety of tomato flavor and it makes the sauce that much more tasty! Not against can things at all! just always go for the best brands.

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This brand I love, there is no salt added to it and the puree thickens the sauce nicely.

 

You will love this stuffed-meatball’s and spaghetti recipe so, turn up some beautiful music, cook like nobody’s watching, and serve it up with a crusty Italian bread with herb infused oil

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Bread is not an option with this dish!

I love to hear your feedback, don’t forget to comment below and share this recipe with family and friends.

Enjoy!

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  • Clean-comfy good eating. You eat with your eyes first, and then come the taste buds. . .
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  • This pork didn’t make a bit of sense ya hear me?! Or as we say it in the N.O, ya heard me?! .
🙌🏽 I seasoned it with salt pepper and a wonderful Aleppo Pepper spice blend from @victoria_gourmet. seared it and made a white wine reduction sauce. .
👩🏽‍🍳 Let it roast low and slow for about 2-1/2 hours and used the reduction juices to make a peach- white wine glaze. Good God y’all! I’m looking forward to recreating the left overs of this. .
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  • Break-fast, simple and all together good! How do you like your eggs? Sunny side up? Or scrambled? Happy Saturday 🍳 .
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  • Throwing it back like yesterday 💃🏽 with this fresh & fruitful salad. Find this recipe and more on the blog. An oldie but goody-goody. .
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#fruits #fruitsalad #healthyfood #foodblogger #foodie #tastemade #bonitaapplecrumb #recipe #freshfruit #gloobyfood #simplefood #eattheworld #tastetherainbow #eatyourcolors #vitamins #naturesmedicine #foodphoto #foodphotography #hautecuisines #forkyeah #chefinthemaking #eeeeeats
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🦐
Leftover’s can surely be a fancy new meal am I right??!
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What’s some of your favorite ways to use leftovers? The possibilities can be endless! .
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  • Who knew it was #nationalshrimpday ? In honor of this auspicious day I cooked my absolute favorite New Orleans dish, barbecue shrimp 🦐 .
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Not to be confused with actual grilling, and slathering Sweet Baby Ray’s all over them. .
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It’s a rich buttery sauce with a creole blend of spices, herbs, some Worcestershire and according to your preference white wine, or a dark ale. .
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I love to have lots of hot French bread 🥖 to soak up all the buttery goodness of the sauce. It’s irresistible 🤤 To do these right you must get gulf shrimp, preferably with the heads still intact. The heads lock in all the great flavor from the shrimp and sauce😉 .
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  • On the blog now, is this bangin! Roasted Chipotle-Cilantro Chicken. 🐔
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It’s nothing short of amazing 😉 It’s so good my son and I ate the skin off of it while it was still hot! (true story). 🔥
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But y’all, this is some serious flavor packed chicken and there’s always “the best part about it” scenario, and that’s leftovers! 🥪
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Preferably chicken sandwiches on brioche buns with kimchi aioli (also true story). 🤤
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I’m jumping ahead of myself, well actually that was dinner, but you catch my drift! Make this chicken, enjoy it with delicious sides, and the next day make sandwiches, got it? Great! Click the link in my bio for this deliciously- insane recipe. . . @victoria_gourmet 
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  • These little hands couldn’t get enough of these little peppers 🌶. And I was quite impressed my littlest one enjoyed them so much! Shisito Peppers are not easy to come by, so when your local grocery so happens to have them, you grab at least two bags! Thanks @melissasproduce! .
These are subtlety spicy and sooo good! charred slightly in a hot pot of sesame oil. And finished off with fresh minced garlic, salt and toragashi for more spice. My 5 year old loved them and so will you. Give them a try. .
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  • Who grilling today? Uncle wanna know😂
Happy Saturday veggie eaters and rib lovers🥦🥗🍖 .
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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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