A variation on a classic, this spaghetti and meatballs with mushrooms adds an extra dimension.
The Old Spaghetti Factory was hands-down my favorite restaurant as a kid. And it wasn’t just because of the distinct furnishings, the appetizer loaf of bread, or the spumoni ice cream for dessert. I also loved the spaghetti. I especially enjoyed the mushroom sauce pasta and the spaghetti with meatballs, and I almost always got one of the two. Although I still can’t resist the OSF, I mostly eat in these days. So I created this dish as a combination of my two favorites from there: a spaghetti and meatballs with mushrooms.
It features plump handmade meatballs braised in a tomato sauce, mixed with roasted oyster mushrooms for a tender, crisp, and chewy addition. Of course, it wouldn’t be complete without al dente stands of spaghetti to tie it all together. Dried noodles work perfectly but if you are up for, fresh sourdough pasta will take it to the next level. And if you want the full experience, throw in some hot bread and a scoop of spumoni to complete the meal.
(If you’ve never been to the Old Spaghetti Factory, check it out here to see what I’m raving about).
Spaghetti and Meatballs with Roasted Mushrooms
Ingredients
- ¼ cup bread crumbs
- ¼ cup milk
- 8 oz oyster mushrooms torn into bite-sized pieces
- ½ tsp paprika
- Kosher salt and pepper
- 3 tbsp olive oil divided
- 4 oz ground beef 80% lean
- 4 oz ground pork or substitute ground beef
- 1 large egg
- ½ tsp dried oregano
- 4 cloves garlic minced
- 4 cloves garlic smashed
- 1 yellow onion roughly chopped
- 8 oz Roma tomatoes roughly chopped, or a 14-oz can diced tomatoes
- 1/4 tsp red pepper flakes
- 1 sprig rosemary or thyme
- 8 oz dried spaghetti noodles or fresh pasta
- Parmesan cheese for topping
- Fresh parsley chopped, for topping
Instructions
- Preheat oven to 350°. In a medium bowl mix together bread crumbs and milk and set aside.
- Meanwhile, place mushrooms on a sheet pan and season with paprika, ½ tsp salt and ¼ tsp pepper, and toss with 1 tbsp olive oil. Spread out on sheet pan and bake for about 30 minutes or until browned and tender-crisp.
- To the bread crumbs and milk add ground beef, ground pork, egg, oregano, minced garlic, ½ tsp salt, ¼ tsp pepper, and mix until combined. Form into 6 meatballs and place on a plate.
- Heat a large pot of salted water over high heat.
- While waiting for water to boil, heat 2 tbsp olive oil in a large dutch oven or skillet with lid over medium heat. Add meatballs to the pan and cook for 2-3 minutes per side, or until browned. Remove to a plate.
- Without wiping out the pan, add smashed garlic and onions. Cook briefly until fragrant. Add tomatoes, ½ tsp salt, and red pepper flakes.
- Return meatballs to the pan. Add rosemary or thyme sprig. Cover and transfer to oven until tomatoes and onions are softened and meatballs are cooked to at least 160° internal temperature, about 10-15 minutes.
- While meatballs are in the oven, cook noodles in boiling pot of water until al dente per package directions, or about 1-3 minutes for fresh pasta. Drain and return to pot.
- Remove meatballs from pot and place on a plate. Remove rosemary or thyme sprig. Blend sauce with an immersion blender or transfer to a blender and process until smooth. Add mushrooms and sauce to pasta and toss together. Divide amongst plates. Top with meatballs, parmesan cheese, and fresh parsley.
