Spaghetti Balls With Heavy Cream Sauce

  • Difficulty: Medium
  • 45 minutes
  • 4 servings

What if we changed the meatball paradigm by replacing the meat with spaghetti? Let’s create the base by mixing together cooked spaghetti, parmesan, cheddar, eggs, and heavy cream. We can then roll the balls the usual way, coat with flour, egg wash, and breadcrumbs and fry them. Serve the spaghetti balls with a thick heavy cream sauce.

Ingredients Needed for Spaghetti Balls With Heavy Cream Sauce

For the spaghetti balls: 7 ounces of spaghetti ¼ cup parmesan, grated ¼ cup cheddar, grated 2 eggs ½ cup heavy cream salt pepper 1 cup flour 2 eggs 2 tablespoons of milk 1 cup breadcrumbs For the heavy cream sauce: ½ cup heavy cream ¼ cup parmesan

How to Cook Spaghetti Balls With Heavy Cream Sauce

  1. Add water to a cooking pot and heat it over medium heat. Cook the spaghetti according to the instructions on the package.
  2. Place the cooked spaghetti on the work surface and chop them using a knife.
  3. Add them to a bowl together with the parmesan, cheddar cheese, eggs and heavy cream. Season with salt and pepper.
  4. Make the eggs wash by beating the two eggs and mixing them with milk.
  5. Roll the spaghetti into balls, coat them with flour, egg wash, and breadcrumbs.
  6. Pour enough vegetable oil into a saucepan and heat it over medium heat.
  7. Cook the spaghetti balls until golden brown. Drain them on paper towels to absorb the excess oil.
  8. Put the heavy cream into a saucepan over low heat. Add the parmesan. Season with salt and pepper. Cook and stir until the mixture starts to boil. Remove it from heat.
  9. Add the white sauce to a plate and place over the spaghetti balls. Garnish with fresh parsley and serve.

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