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  • Chef Kev

Spaghetti and Crusted Meatballs

Your traditional spaghetti and meatballs recipe gets a bit of a makeover in this recipe with the panko crusted meatballs that get deep fried then simmered in marinara sauce! Yessuh!



What you'll need:


**You can substitute this for any meat that you choose. I used chorizo because the store didn’t have Italian sausage, but Italian sausage is my personal preference for my second meat choice.


Cook spaghetti according to package instructions. In a medium skillet, heat oil. Next, in a large bowl, add ground beef, Italian sausage, 2 tablespoons Kinder’s seasoning, adobo seasoning, oregano, and 1 teaspoon Italian seasoning. Mix it all together well with hands. Form into 1-to-2-inch balls. In a small bowl, beat eggs. In another bowl, add bread crumbs. Start breading meatballs by first, dip each meatball into egg mixture, then, roll each meatball in breadcrumbs. Roll meatball a second time in egg, then breadcrumbs; put in skillet with hot oil. Brown meatball on both sides; remove and place on baking pan with rack. Continue until all meatballs are fried. In a medium saucepan, add marinara sauce. Add meatballs to sauce, spoon sauce over meatballs, cook on low until internal temperature reaches 165°F.


For the spaghetti: when spaghetti is cooked and drained, heat a large skillet. Add butter, pressed garlic, marinara sauce, 1 teaspoon Italian seasoning, 1 tablespoon Kinder’s seasoning, 1 tablespoon Slap Ya Mama (optional); stir well. Add spaghetti to sauce, coat noodles with sauce well.


And that’s it! Plate spaghetti, then add meatballs. Serve with salad and garlic bread or eat it by itself!


As always, I add a disclaimer that you can use more or less seasonings to your liking and you can adjust the ingredients to make smaller or larger servings.


If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!


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