Crispy. Fried. Spaghetti. Three of our favorite words (let's be honest, we have a LOT of favorite words) but these really take the cake...er, pasta! Crunchy on the outside, tender and delicious on the inside, these easy and fun balls of flavor are a great dish to make in advance or with the kiddos. Serve with garlic bread, salad, and marinara for a pasta night dish that really sticks in your noodle.
Source: Big Oven Original
1. Cook spaghetti in boiling water according to package directions. Drain, then rinse under cold water until pasta is cool to the touch.
2. While pasta cools, mix together bread crumbs, shredded cheese, 1 tablespoon olive oil, oregano, basil, garlic powder, salt, and ground black pepper in a small bowl. Set aside.
3. In a large bowl, mix together eggs, ricotta, and 1 cup of marinara sauce. Add the spaghetti to the egg mixture and toss to evenly coat.
4. Sprinkle the breadcrumb mixture over the spaghetti and gently toss to coat.
5. Line a sheet pan with parchment paper and set aside. Use a measuring cup to scoop the spaghetti mixture into balls. Use the sides and edge of the bowl to help level off each scoop and trim any loose spaghetti strands from the measuring cup. Lightly tap each cup scoop into your hands and gently shape it into a ball. Place spaghetti balls on the parchment-lined sheet pan.
6. When you’ve rolled the last spaghetti ball, place the sheet pan in the freezer for 15 minutes to help the balls hold their shape.
7. When you’re ready to fry, add at least 1-inch of olive oil (about 4 cups) to a dutch oven. Heat oil to 375°F. Gently place 2 or3 spaghetti balls at a time into the oil. Use a slotted spoon to gently turn the balls and fry until lightly golden and crisp all around, about 20 to 30 seconds per side.
8. Use a slotted spoon to transfer spaghetti balls from frying oil to a paper towel-lined plate. Continue frying until all the spaghetti balls have been cooked.
9. Serve spaghetti balls warm with marinara dipping sauce or over meat sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 76 | ||
Calories from Fat: 31 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 57.1mg | 18 % | |
Sodium 139.3mg | 5 % | |
Potassium 91.5mg | 2 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.8g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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