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Recipe Detail Page
Spaghetti & Meatball “Tacos”
Early Summer 2024
In this fun twist on tacos, discs of pasta are held together by mozzarella and Parmesan, then filled with juicy meatballs and marinara sauce. Topped with crisp garlic chips, they’re a unique way to enjoy spaghetti and meatballs and are sure to be a new family favourite.
Serves 6 to 8
GARLIC CHIPS
4 large cloves garlic, thinly sliced
1/4 cup (60 mL) olive oil
SPAGHETTI SHELLS
1 lb (455 g) dried spaghetti
2 eggs
1 cup (250 mL) finely grated Parmesan
2 cups (500 mL) coarsely grated mozzarella
1 tsp (5 mL) no-salt Italian seasoning
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
MEATBALLS
1/2 cup (125 mL) panko bread crumbs
1 large sweet onion, about 9 oz (255 g), diced small
2 lbs (905 g) lean ground beef
1 egg
1 clove garlic, minced
1/4 cup (60 mL) finely grated Parmesan
1/2 tbsp (7 mL) no-salt Italian seasoning
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
2 tbsp (30 mL) olive oil
1 jar (648 mL) marinara sauce
Chili flakes and fresh basil to garnish (optional)
1. For garlic chips, place garlic and oil in a small pot over medium heat. Cook, swirling pan occasionally, until golden brown, 3 to 5 minutes. Strain garlic over a heatproof bowl and transfer to a paper towel–lined plate. Set aside. Save garlic oil for another use.
2. For the spaghetti shells, bring a large pot of salted water to a boil. Break spaghetti in half and cook according to package directions.
3. While pasta is cooking, preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper.
4. In a large bowl, combine eggs, Parmesan, mozzarella, Italian seasoning, salt and pepper. Drain pasta, add to bowl and mix to combine with tongs, allowing cheeses to melt and become sticky. Divide mixture into 12 even piles between baking sheets. Shape them into flat circles about 5 inches (12 cm) in diameter. Bake until edges start to brown, 12 to 15 minutes.
5. For the meatballs, combine all ingredients other than oil and marinara sauce in a large mixing bowl. Using your hands, mix well and divide the mixture into 36 meatballs, about 4 tsp (20 mL) per ball.
6. In a very large sauté pan, heat oil on medium-high heat. Carefully add meatballs. Cook, turning occasionally, until nicely browned, 5 to 7 minutes. Remove pan from heat; carefully add marinara sauce. Return to burner and reduce heat to maintain a gentle simmer. Cook, swirling pan occasionally, until sauce is thick, and meatballs are cooked through, 15 to 20 minutes.
7. To serve, add three meatballs and a little sauce to each shell and top with garlic chips, chili flakes, and basil if desired.
Serves 6 to 8
