Spaghetti & Meatball Ring

"Even though a homemade marinara will be easy enough, we always use the jarred type.



YIELDS:
6-8
PREPARATION TIME:
0 HOURS 20 MINUTES
TOTAL TIME:
1 HOUR 0 MINUTES

INGREDIENTS

• 3/4 pound of ground beef
• 1/2 c. finely chopped onions
• 1/3 c. breadcrumbs (preferably Italian)
• 1/4 c. plus 2 tablespoons. grated parmesan, divided
• 1/4 c. chopped parsley, plus more for garnish
• 1 egg, beaten briefly
• 2 cloves of garlic, chopped
• Halal salt
• Freshly ground black pepper
• 1 teaspoon. extra-virgin olive oil
• 1/2 pound of spaghetti
• 2 c. marinara sauce
• 2 tubes of sickle batter
• 1 1/2 c. grated mozzarella

DIRECTION

• Preheat the oven to 400 °. In a large bowl, mix with beef, onions, breadcrumbs, ¼ cup of Parmesan, parsley, eggs, and garlic until mixed. Season with salt and pepper. Form the mixture into small meatballs (about 1 ") and place them on a baking sheet. Drizzle with oil.
• Bake until cooked, 12 to 15 minutes. Reduce the oven temperature to 375 °.
• Meanwhile, make pasta. Boil a large pot of salt water. Add the pasta and cook until al dente, about 10 minutes. Drain.
• Cover a large baking sheet with baking paper. Unroll the sickle and cut it into the shape of the sun, slightly overlapping, on the parchment. Sprinkle with spaghetti, then grilled meatball nestle on top. Spoon about 1 cup marinara sauce on top of meatballs and spaghetti then sprinkle mozzarella on top. Roll gently.
• Brush the top of the sickle with olive oil then sprinkle with the rest of Parmesan.
• Bake until the golden crescent moon, 12 to 15 minutes. Sprinkle with more parsley and serve warm with marinara to dip.

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