Ingredients
- 2 teaspoons olive oil
- 1 cup sliced onions
- 1 teaspoon minced garlic
- 3/4 cup cooked, crumbled meatballs
- 2 tablespoons butter
- 8 ounces cooked spaghetti
- 8 eggs
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
- Chopped parsley leaves, for garnish
Directions
Preheat the oven to 350 degrees F.
Heat a large (12-inch), nonstick skillet with an ovenproof handle over medium-high heat. When the pan is hot, add the oil and onions and cook for 3 minutes, until wilted. Add the garlic and crumbled meatballs and cook for 2 minutes. Melt the butter in the skillet and add the spaghetti. Toss to coat well.
In bowl, beat the eggs with the cream until slightly foamy. Season with salt and pepper. Pour the eggs into the pan. Stir the eggs gently until they start to thicken, about 1 1/2 to 2 minutes. Stop stirring and allow the eggs to set up on the bottom, about 1 minute.
Sprinkle the cheese over the top of the frittata and transfer the skillet to the oven. Bake for 12 to 15 minutes or until set and golden brown. Place the frittata on plate. Garnish with fresh chopped parsley and serve immediately alongside of warmed, leftover spaghetti and meatballs sauce.
Spaghetti and Meatballs:
- 1 tablespoon bacon drippings or olive oil
- 1 cup diced onions
- 1 1/2 teaspoons chopped garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans tomato sauce
- 1/2 (6-ounce) can tomato paste
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- Salt and freshly ground black pepper
- 12 ounces ground chuck
- 8 ounces ground pork sausage
- 2 tablespoons red wine
- 1 large egg, lightly beaten
- 1/2 cup minced green onions, white parts only
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley leaves
- 3 tablespoons grated Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Essence, recipe follows
- 1 pound spaghetti, cooked, drained and tossed with olive oil
Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.
Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.)
Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti.
Reserve leftover sauce and meatballs for the Pasta Frittata.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 4 reviews
By gjones_7051749
chicago, IL
on December 25, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The family loves this frittata. Easy, simple, delicious - what's not to love. The wording at the end of the recipe is a bit confusing to some people - Emeril does not mean to suggest that we should serve the pasta frittata with spaghetti and meatballs on the side. He's actually suggesting that the frittata should be served with the SAUCE from the leftover meatballs and spaghetti. One of the previous reviewers made a comment suggesting that he/she thought Emeril wants us to serve it with spaghetti and meatballs. Not so.
By rachie_b
San Francisco, CA
on October 27, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasty recipe, but missing something like herbs or spice. It's delicious with a side salad, but would be very heavy with a side of pasta and meatballs.
By patgarv_1236243
Chicopee, MA
on March 21, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
What a great way to use leftover pasta.
Its easy, quick and delicious. Now if only Emeril could find a way to makeover my small, unfunctional kitchen...
Read all 4 reviews