Recipes for Mike's Baked Spaghetti & Meatballs
by Erik Terry
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Mike's Baked Spaghetti & Meatballs
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We hope you got insight from reading it, now let’s go back to mike's baked spaghetti & meatballs recipe. You can have mike's baked spaghetti & meatballs using 40 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Mike's Baked Spaghetti & Meatballs:
Take Spaghetti Sauce
Prepare 1 can 1 lb Hunts Garlic & Herb Spaghetti Sauce
Use 1 can 1 lb Hunts Mushroom Spaghetti Sauce [reserve 1/2 cup]
Prepare 1 can 14.5 oz Hunts Diced Basil, Garlic & Oregano Tomatoes
Take 1 can 14.5 oz Hunts Diced Rosemary & Oregano Tomatoes
Use 2 can 2.5 oz Sliced Black Olives [drained]
Get 1 can 8 oz Hunts Tomato Sauce
Provide 1/3 cup Grated Parmesan Cheese
Take 1 large White Onion [chopped]
You need 2 large Celery Stalks With Leaves [chopped]
Prepare 1 head Fresh Garlic Or 1/4 Cup [fine chop]
You need 1 tbsp Each: Fresh Basil & Parsley [chopped & packed]
Provide 1 tbsp Granulated Garlic Powder - Granulated Onion Powder
Get 1/4 tsp Each: Fennel - Celery Seed - Oregano
Prepare 1 tsp Fresh Ground Black Pepper
You need 1/2 tbsp Sea Salt
Prepare Noodles
Get 1 box Spaghetti Noodles [nothing thicker like linguini or you're dish will be too dry upon serving]
Prepare 1 tsp Salt & Cooking Oil
Get Baked Meatballs
Use 1 lb Fresh Hamburger Meat [80/20]
Provide 1 lb Ground Sausage
Use 2 cup Italian Breadcrumbs
Get 2 Fresh Eggs
Get 1 Fresh Basil [chopped-loose pack]
Take 1/3 cup Dehydrated Onions
Use 1/2 tsp Each: Black Pepper-Garlic Powder-Onion Powder - Oregano
Use Baked Spaghetti Toppers
Get 1 cup Shreaded Parmesan Cheese
Get 1 cup Shreaded Motzerella Cheese [room temp]
You need 1/2 cup Fresh Basil
Provide 1/2 cup Fresh Parsley
Prepare Anti-Acids
You need 1/4 tsp Baking Soda [as needed-to reduce acidity]
Provide Kitchen Items Needed
You need 1 large Disposable Deep Aluminum Pan
Get 1 Spray Cooking Oil
You need 2 large Cooking Pots
Use Condiments
You need 1 Bottle Tabasco
Steps to make Mike's Baked Spaghetti & Meatballs:
Add everything in the Spaghetti Sauce Section and simmer for about an hour +. Seasonings not pictured alongside canned goods below.
Authors Note: Your sauce very well may have a metallic or a heavy acidic taste to it due to the high volume of tomatoes within it. If so, bring your pot to a simmer and add 1/4 teaspoon Baking Soda. Mix in and allow sauce to settle. It will foam up and even slightly discolor your sauce but it will return to normal within seconds so no worries! Taste test and add 1/4 teaspoon more if needed. Add 3-4 times @1/4 tsp at the most.
Mix everything in your meatball section and your reserved 1/2 cup of spaghetti sauce very well and roll into any size meatball you desire. I roll mine into oversized quarter sizes and bake for about 20 minutes at 350°.
Heat oven to 350° and bake your meatballs in your disposable pan for 20-35 minutes [depending upon sizes] or until fully cooked. Don't let them dry them out by baking them too long. It's better you undercooked them. Remember, they have to bake in the oven again in that same pan.
In a seperate pot, boil your noodles as per manufactures directions. [usually 8 to 12 minutes] Add 1 teaspoon salt and 1 teaspoon cooking oil to your boiling water before placing noodles in the pot and beginning your boil time.
Drain noodles [do not rinse!] in sink and place your noodles in your spaghetti sauce pot. Drain meatballs as well [on paper towels] and place in that same spaghetti pot. Mix everything well but not so well you break up your meatballs.
Re-spray your disposable pan again [if needed-and on the sides] with cooking oil and pile in your spaghetti and meatballs. Top with garlic powder, Parmesan and Motzerella Cheese and fresh Basil and Parsley.
Bake at 350° for up to 30 minutes. Check dish while baking to see if your cheeses are melting and your spaghetti isn't drying out too much.