Spaghetti With Asiago Meatballs

Way back in November 2010, Keith found a recipe for spaghetti with Asiago meatballs in the newspaper, and decided to make that for our supper. They were an instant hit, and he’s been making them ever since!

Spaghetti With Asiago Meatballs

The ingredient lists are a bit long, but Keith says this is easy to prepare, so don’t worry!

Servings: 4-5

Main Steps

1. Prepare the meatballs — these can be made earlier in the day, or up to a month ahead, and frozen until needed.
2. About half hour before dinner, start the spaghetti sauce.
3. Cook the spaghetti — about 1 lb for 4 to 5 servings
4. Serve the sauce and toppings over cooked spaghetti.

Asiago Meatballs

Makes about 18 meatballs, enough for 4 to 5 servings.

Ingredients

• 1 large egg
• 1 medium onion, finely diced
• 1 large clove garlic, minced
• 1/4 cup dry bread crumbs
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/4 cup grated Asiago cheese
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 lb lean ground beef

Directions

1. In a bowl, whisk egg; mix in onion, garlic, bread crumbs, and seasonings.
2. Mix in beef. Shape by heaping tablespoons (15 ml) into balls.
3. Place 1-inch (2.5 cm) apart on foil-lined rimmed baking sheet
4. Bake in 450F (230C) oven until no longer pink inside, about 10 to 15 minutes.

Spaghetti Sauce

• 1 Tbsp extra virgin olive oil
• 1 medium onion, finely diced
• 2 large cloves garlic, minced
• 1/2 tsp dried basil or oregano
• 1/4 tsp salt
• 1/4 tsp hot pepper flakes
• 1 can (28 oz./796 ml) crushed tomatoes
• 1/2 cup water
• 1/4 cup freshly grated Asiago cheese

Toppings

• 1/4 cup minced fresh parsley
• Extra freshly grated Asiago cheese

Directions

1. In a Dutch oven, heat oil over medium heat
2. Fry onion, garlic, basil, salt and hot pepper flakes, stirring occasionally, until onion is softened, about 5 minutes.
3. Stir in tomatoes. Pour water into empty tomato can; swish around to loosen crushed tomatoes. Pour into pan.
4. Simmer over low heat, stirring often, until slightly reduced, about 10 minutes.
5. Stir in 1/4 cup (50 ml) cheese.
6. Add meatballs; simmer, stirring often, until meatballs are hot, about 10 minutes.
7. Sprinkle each serving with parsley and an extra sprinkle of Asiago cheese.

Photos: Spaghetti With Asiago Meatballs

Here’s a picture of the Spaghetti With Asiago Meatballs (without parsley), the first time Keith made this recipe. It was so good!

The meatballs were pretty big, so Keith usually makes them smaller now, by using a small melon scoop.

In the photo below, there are about 48 meatballs on the tray, ready to go into the oven, in October 2018.

And in the next photo, another batch of 48 Asiago meatballs had just come out of the oven, in September 2017.

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