Categories: Meals
Ingredients
- 1 fl. oz. Liquid Egg
- 2 Garlic Cloves
- 4 Parsley Sprigs
- 1 Mini Baguette
- 10 oz. Ground Beef
- 2 Tbsp. Ricotta Cheese
- 1 oz. Grated Pecorino Cheese
- 1/4 cups Italian Breadcrumbs
- 121/2 fl. oz. Marinara Sauce
- 6 oz. Spaghetti
Directions
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Preheat oven to 375 degrees. Bring a medium pot of lightly salted water to a boil.
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Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil. Place a colander in the sink. Separation is natural when shipping liquid eggs. Shake well before using.
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Finely mince garlic and divide into three equal piles. Stem and mince parsley. Halve baguette lengthwise.
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Thoroughly combine ground beef, liquid egg, ricotta cheese, half the pecorino cheese (reserve remaining for garlic bread), breadcrumbs, parsley (reserve a pinch for garnish), ⅓ the garlic, ¾ tsp. salt, and ½ tsp. pepper in a mixing bowl. Divide and shape mixture into ten meatballs roughly the size of ping-pong balls.
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Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and meatballs to hot pan and cook, stirring occasionally, until browned, 6-9 minutes.
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Add half the remaining garlic to hot pan with meatballs and cook until aromatic, 30 seconds. Add marinara sauce and ¼ cup water to pan and bring to a boil. Reduce heat to a low simmer and cook, stirring occasionally, until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes. If marinara sauce appears too thick, add up to ½ cup water to loosen.
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Add spaghetti to boiling water and cook until al dente, 9-10 minutes. Drain in colander and toss with 1 tsp. olive oil. While pasta cooks, combine 1 Tbsp. olive oil, remaining garlic, and remaining pecorino cheese (reserve a generous pinch for garnish) in a small bowl. Spread mixture on cut sides of baguette, place on baking sheet, and bake until golden brown, 6-9 minutes.
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Place a portion of pasta in a large bowl. Top with sauce and arrange meatballs on top. Garnish with reserved pecorino cheese and parsley. Serve with garlic bread.