This past holiday season I had this idea to make fried spaghetti. It’s such a fun take on the traditional spaghetti and meatballs. It was phenomenal! …and much better than I thought it was going to be I might add. I wasn’t certain how they would taste, but turns out, my family loved it, I loved it and my little man approved as well! Don’t worry, I made sure it was sincere love…So, I thought I would share this recipe with you!
My husband and I went to a local Italian restaurant and got Arangini (Italian rice balls). They’re balls made with rice and cheese, usually peas and maybe some pancetta coated in bread crumbs and fried to a deep golden brown. They’re heavenly! So, immediately an idea popped into my head. What if I made something like it, but with pasta? Wouldn’t that be fun? Pasta, cheese, a meat and make an entree sized portion out of it. I did exactly that. I also made three sauces to go with it my guests could choose from: Alfredo, pesto and the classic marinara sauce. Crack open the golden brown crust and watch the melty cheese ooze out. Then top with a sauce or all three. I like to mix them all…so much flavor! They were just so delicious.
I made some fried spaghetti with just cheese. These were made a bit smaller in size, as well, for my niece and the two babies. They absolutely loved them. I made the rest with meat added. I chose ground beef, but Italian sausage or pancetta would be great additions too. You can really make these your own to cater to your palette.
How to Make
I started with spaghetti. Cook per package directions. Drain and toss in a large bowl with a bit of olive oil, just so it doesn’t stick together. Cool the noodles a bit until you can handle it comfortably with your hands.
Add your favorite cheeses. I like ricotta, mozzarella and Parmesan. I initially thought I would need a binder like an egg, but I had more than enough cheese to take on that job. I then cooked my meat. I heavily seasoned it and put it into my pasta and cheese mixture. Mix it up, but don’t overwork, just lightly fluff in all your ingredients.
I then made balls about the size of my fist. Just lightly pack together so the pasta is still recognizable as individual strands. Don’t pack too tight or it will end up being a large bouncy ball! I then wrapped them and put them into the freezer for about an hour. While cooling I prepared my breading station. Get three bowls out. Put flour in one, whisked eggs in another and bread crumbs into the third. I like to use Panko bread crumbs. They’re lighter and flakier than regular bread crumbs and makes for a crunchier texture. Make sure to season each with salt and pepper.
Next, get your pasta out of the freezer and start breading. First roll around in the flour, shake off excess and put into the whisked eggs. Coat thoroughly and place into bread crumbs. Make sure it’s completely covered. Place back onto the sheet pan and repeat with all of them.
Fry immediately or place into the refrigerator until you’re ready to fry. Bring oil to 325 degree Fahrenheit and place 1-2 balls into oil carefully. Fry until they’re golden brown and are 165 degrees in the center.
Serve immediately while the cheese is still ooey gooey with your favorite sauces.
They’re so fun to eat and customizable to please you and your guests palates. They are also different from the norm too, which I love.
I might add, once again, they were absolutely deliciously amazing! Please give them a try and let me know your thoughts. What cheeses and meats did you use?
Fried Spaghetti Balls
These fried spaghetti balls are a fun take on traditional spaghetti. With their deep golden brown crunchy crust and ooey gooey cheesy center, you won’t be able to eat just one.
- 16 Oz. Spaghetti
- 2 Tbsp. Olive oil
- 8 Oz. Ricotta Cheese
- 4 Oz. Mozzarella Cheese
- 4 Oz. Parmesan Cheese
- 1 Pound Ground Beef
- 1 Tbsp. Italian Seasoning
- 1 Tsp. Salt
- 1 Tsp. Pepper
- 1 Cup Flour
- 3 Each Eggs
- 2 Cups Panko Bread Crumbs
1. Cook spaghetti per package instructions. Drain and pour into a large bowl. Add olive oil and toss until all pasta is coated. Cool until easily handled with your hands.
2. Add mozzarella, ricotta cheese and Parmesan. Toss together lightly.
3. Cook meat and add Italian seasoning, salt and pepper. Cool slightly and add to cheese and pasta mixture.
4. Roll into balls about the size of your fist. Do not pack together. Just lightly handle and press together until the ball shape forms and doesn’t fall apart. Place each onto sheet pan and place in freezer for about an hour.
5. While in freezer, get breading station together. Add flour, whisked eggs and bread crumbs into separate bowls. Season each with salt and paper.
6. Get pasta out of the freezer and coat each with flour, then egg and lastly bread crumbs. Coat thoroughly.
7. Fry at 325 degrees Fahrenheit until golden brown.
8. Immediately serve with your favorite sauces.
Don’t be upsetti, eat some spaghetti!
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