Lottie's Calabrian Chile Pasta & Meatballs

Calabrian Chile Spaghetti & Meatballs

An elevated spagetthi & meatballs dish that combines our perfectly seasoned calabrian sausage with some ground beef, fresh herbs and a homemade veggie tomato sauce! This one is a bit more complex than our typical recipes so hold for a date-night in or to impress guests! Enjoy!

Shop the Sausage

Ingredients for Meatballs

1 lb of Lottie’s Calabrian Sausage
1 lb ground beef
½ onion, minced
2 cloves garlic, microplaned
1 tbsp olive oil
½ cup shredded parmesan cheese
½ cup italian breadcrumbs
1 cup whole milk
1 egg
½ bunch fresh parsley, chopped
1 pack basil, chopped

Directions:

Heat oven to 350 degrees
Using a saute pan on low-med heat, coat bottom of pan with olive oil, add onion and stir.
Once translucent, add in the microplaned garlic (if you don’t have a microplane, minced garlic works!) Add a pinch of salt.
In a bowl, mix calabrian sausage with one pound of ground beef. Add in cheese, breadcrumbs, egg, milk and sauteed onion and garlic. Sprinkle in herbs and mix with your hands until all the ingredients are incorporated.
Roll into golf-ball-sized balls.
Turn saute pan onto medium-high heat and sear the meatballs on two sides, placing them onto a sheet pan after.
Cook meatballs in the oven for 15-20 mins until internal temp reaches ~150 degrees.

Ingredients for Sauce:

2 cans crushed tomatoes
½ onion, minced
2 garlic cloves, microplaned
2 carrots, small diced
1 tbsp tomato paste
1 tbsp dried oregano
1 tsp paprika
2 tbsp brown sugar
1 box dried pasta, spaghetti

Directions:

Using a deep saucepan or dutch oven, heat oil over medium heat and add onions. Cook for 4 minutes.
Microplane garlic in and add a pinch of salt.
Stir in carrots and cook until soft. About 6-8 mins. Turn heat down if veggies start to brown.
Push veggies to the side and add in tomato paste (you want to caramelize the tomato paste and build up a fond on the bottom of the pan). Stir everything together for 4-5 minutes and then add in oregano and paprika.
Pour in tomatoes and season with salt and brown sugar and let simmer for ~15 mins.
Using a blender or immersion blender, blitz ½ tomato mix to create a smooth consistency. Taste again and adjust seasoning.
Tip: Add a splash of balsamic vinegar to make the tomato sauce POP!
Once meatballs are cooked, submerge into the sauce. Let simmer while the pasta cooks.
Top with fresh basil and grated parmesan and enjoy!!