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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
1:00 |
Total Time: |
1:00 |
Ingredients: |
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1 pkg. (16 oz.) vermicelli (thin spaghetti)
1-1/2 lb. ground round
3 to 4 eggs
1/2 pkg. crackers, crushed
Cajun spice, to taste
Blackened Redfish seasoning, to taste
1 pinch sugar
1/2 to 1 tsp. garlic, minced
1 jar pizza sauce
1 can (16 oz.) tomato sauce
1 can (8 oz.) tomato paste
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Directions:
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Meatballs:
Put the ground beef in a bowl. In a separate bowl, beat eggs and pour into the bowl containing the ground beef. Get your hands messy and mix it all together. Once it's mushy, pour in crushed crackers. Mix until somewhat firm. Make meatballs as many as you want. The leftover meat can be used as a meat sauce. Sprinkle cajun spice along the surface of the meatballs, massaging it in. Cook meatballs until done.
Sauce:
Combine pizza sauce, tomato sauce, and tomato paste into a crockpot. Add garlic, cajun spice, blackened redfish seasoning and sugar to taste. Add water as necessary to thin out (you'll need it). Taste and add more sugar, garlic, spice... whatever you preference. Heat and let simmer.
Noodles:
No secret here. Just boil all the noodles till their done.
Once everything is done add meatballs (and meat sauce, if you have any) into the sauce. Once that is done add pasta until it is enough (you may have some left over... depends on how much water is added to the sauce). Let heat and serve.
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Comments from Ryan
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You can also add Pepperoni to you sauce. Divide pepperoni slices into 1/4's and cook in a small skillet. Once done dry on paper towl (that stuff has TONS of fat) and add to your spahghetti.
Also you can get some Mozzerella and Parmesan cheese and melt it in a microwave. Once you have a plate ready pour the melted cheese into a pattern atop the spaghetti. Adds a nice touch.
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