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MEAT-GHETTI AND SPAG-BALLS INSPIRED BY AMERICAN DAD

cook:

2 h 20 min

Picture for Meat-ghetti and Spag-balls Inspired by American Dad

6,148,305 views  This week we took our shot at Meat-ghetti and Spag-balls from American Dad and honestly,here’s the thing, it would be boring if we nailed it every time… right? Well, that’s what we’re going with.

2 servings

US

original

metric

INGREDIENTS

For The Basic Meat  ghetti

For The Basic Meat ghetti

breadcrumbs

1 ½ oz breadcrumbs

milk

1 ½ oz milk

garlic powder

¾ tsp garlic powder

onion powder

½ tsp onion powder

dried basil

¾ tsp dried basil

dried oregano

1 tsp dried oregano

freshly ground black pepper

¾ tsp freshly ground black pepper

kosher salt

¾ tsp kosher salt

ground beef

1 lb ground beef

large egg

1 large egg

For the Basic Spag

balls For the Basic Spag

fresh spaghetti pasta

8 oz fresh spaghetti pasta

For the Fried Spag

balls For the Fried Spag

Peanut oil

Peanut oil

dried spaghetti, fully cooked and cooled

8 oz dried spaghetti, fully cooked and cooled

large eggs

2 large eggs

all purpose flour

3 oz all purpose flour

parmesan, grated

2 oz parmesan, grated

ricotta

1 ¾ oz ricotta

sour cream

2 oz sour cream

to taste kosher salt

to taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

DIRECTIONS

1.

For the Basic Meat-ghetti

1.

Combine the breadcrumbs, milk, garlic powder, onion powder, dried basil, oregano, salt, and pepper in a medium bowl. Let the mixture sit for 3-4 minutes to hydrate the breadcrumbs.

breadcrumbs

1 ½ oz breadcrumbs

milk

1 ½ oz milk

garlic powder

¾ tsp garlic powder

onion powder

½ tsp onion powder

dried basil

¾ tsp dried basil

dried oregano

1 tsp dried oregano

kosher salt

¾ tsp kosher salt

freshly ground black pepper

¾ tsp freshly ground black pepper

2.

Add the beef and egg to the breadcrumb mixture. Mix everything by hand until all the ingredients are well distributed.

ground beef

1 lb ground beef

large egg

1 large egg

3.

Chill the mixture for 45 minutes to 1 hour. Meanwhile, place all the meat grinding equipment into the freezer.

4.

Grind the meat on the largest setting of a meat grinder. Once again, chill the meat for 30 minutes. Clean and return the meat grinding equipment to the freezer.

5.

Grind the meat on the medium setting or to your desired “pasta” thickness. As the meat is being extruded, catching the meat-ghetti on a sheet tray. Try to arrange the meat into a pasta-like nest.

6.

Bake at 350°F for 10 minutes, then increase the temperature to 400°F and bake for an additional 5-8 minutes.

7.

For the Basic Spag-balls

1.

Bring a large pot of salted water to a boil.

2.

Prepare large (3-inch diameter) round tea infusers with non-stick spray.

3.

Fill the infusers with some of the fresh pasta. Close and secure the infusers.

fresh spaghetti pasta

8 oz fresh spaghetti pasta

4.

Cook the spag-balls in the boiling water for 2 minutes.

5.

Remove the infusers from the boiling water and let them cool for 4-5 minutes before handing.

6.

Unmold the spag-balls and serve with the cooked meat-ghetti.

7.

For the Fried Spag-balls

1.

Add 3.5-4 inches of oil to a large, high-sided pot. Heat the oil to 350°F.

Peanut oil

Peanut oil

2.

Combine the remaining ingredients in a large bowl.

large eggs

2 large eggs

all purpose flour

3 oz all purpose flour

parmesan, grated

2 oz parmesan, grated

ricotta

1 ¾ oz ricotta

sour cream

2 oz sour cream

to taste kosher salt

to taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

dried spaghetti, fully cooked and cooled

8 oz dried spaghetti, fully cooked and cooled

3.

Using an ice cream scoop, form the spagballs. You may need to cut away excess noodles.

4.

Fry until browned on the edges and crisp, about 3-4 minutes. Make sure to only fry two or three spag-balls at a time.

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