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Appetizer meatballs wrapped in crisp spaghetti.

Appetizer meatballs wrapped in crisp spaghetti

Spaghetti and meatballs take on a new look in this variation. Instead of swimming in a sauce, the noodles are wrapped around meat flavored with Italian seasonings, then fried to make a crisp coat. Dip the meatballs in sauce for appetizers.

Italian Meatballs with Spaghetti Coats


4 ounces dry vermicelli or spaghetti

1 pound ground lean beef

1/2 cup minced onion

2 cloves garlic, pressed or minced

1 teaspoon dry basil

1/2 teaspoon dry oregano leaves

1/4 teaspoon pepper

1 tablespoon cornstarch

1 egg

About 1/2 teaspoon salt

Salad oil

About 1 cup heated homemade or purchased marinara sauce

In a 3- to 4-quart pan, bring about 2 quarts water to boiling. Add noodles and cook until barely tender to bite, 8 to 10 minutes. Rinse well and drain. Set aside. Mix together the beef, onion, garlic, basil, oregano, pepper, cornstarch, egg, and salt until well blended. From meat mixture into 1-inch balls. Wind 2 or 3 noodle strands around each meatball, pressing into the meat's surface. (If made ahead, cover and chill up to 4 hours.)

In a deep 3- to 4-quart pan or wok, heat about 1 inch oil to 350|. Add 8 to 10 meatballs; fry until browned and noodles are crisp, about 2 minutes. Lift out with a slotted spoon; drain on paper towels.

Keep warm in a 200| oven until all are done. (Or, if made ahead, cool, wrap, and chill cooked meatballs up to 1 day or freeze for longer storage. To reheat, bake cold or thawed meatballs in a single layer in a 10- by 15-inch baking pan, uncovered, in a 400| oven until hot, about 10 minutes.)

Serve hot to dip in marinara sauce. Makes about 6 dozen.

Photo: Wrap strands of spaghetti around beef ball in a random pattern, pushing noodles into meat to make them stick. Fry balls in hot oil until browned and crisp
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Oct 1, 1984
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