Ingredients

1 pound DaVinci Thin Spaghetti
1 pound Ground Beef
1/2 cup Italian Breadcrumbs
1/3 cup Onion, grated
2 Garlic Cloves, minced
1 Large Egg
1 teaspoon Salt
1 teaspoon Italian Seasoning
1/2 teaspoon Ground Black Pepper
24 ounces Marinara Sauce
8 Fresh Mozzarella Ciliegine, sliced into rounds
8 Pitted Black Olives, sliced into rounds
2 teaspoons Red Pepper Flakes (optional)
Credit: Joni Gomes @foodbyjonister

Directions

1. In a large mixing bowl, combine the ground beef, breadcrumbs, grated onion, minced garlic, egg, salt, Italian seasoning, and ground black pepper. Mix until combined then form into 15 small meatballs and place on a large plate.
2. Heat a large non-stick skillet with olive oil on medium heat then pan fry the meatballs on all sides until fully cooked.
Bring a large pot of water to a boil. Add a small handful of salt to the boiling water then drop the DaVinci Thin Spaghetti and cook until al-dente.
3. Drain the pasta, return back to the pot and add the marinara sauce. Using tongs, mix to coat the pasta in the sauce.
4. Plate the pasta, add the meatballs then top each meatball with a slice of mozzarella ciliegine and black olive. Garnish with red pepper flakes is desired and drizzle with a bit of olive oil.

Products Used