Spaghetti and Meatballs with Roasted Mushrooms
Oven-roasted oyster mushrooms add flavor and texture to this variation on an Italian-American classic. Otherwise it is fairly traditional with hefty seasoned meatballs, a robust homemade sauce, and al dente noodles to bring it all together.
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.