One-Pan Spicy Meatball Bake
In this easier take on spaghetti and meatballs, everything from the dry-aged beef to the pasta gets cooked in one cast-iron pan, and you wind up with a family-friendly feast. The ingredient list might look long, but trust me, it comes together quickly. Make the meatballs as spicy as you want: using 1/4 teaspoon of red pepper flakes adds a tinge of spice, but using 1 teaspoon makes them good and hot. You can roast the kale and the garlic bread together for efficiency's sake while the main event cools - it will stay hot for a long time.
INGREDIENTS
• 5 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, halved and thinly sliced
• Kosher salt and freshly ground black pepper
• 1 pound ground beef, lamb, or pork
• 1/2 cup quick-cooking oats
• 1/2 cup (about 2 ounces) ground Parmesan cheese, plus more for serving
• 1 large egg
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 to 1 teaspoon red pepper flakes (optional)
• 1 pound rigatoni, fusilli, or other short dried pasta
• 1 (25-ounce) jar of your favorite tomato-based pasta sauce
• 2 Roma or beefsteak tomatoes (about 3/4 pound), chopped
• 4 cups boiling water
• Torn leaves from 2 or 3 large sprigs fresh basil, for serving
INSTRUCTIONS
Preheat the oven to 400 degrees F.
In a large, deep ovenproof skillet (such as a 12-inch cast-iron skillet) or Dutch oven, heat 3 tablespoons of the olive oil over medium-high heat. Add the onion and cook, stirring, for 8 to 10 minutes, or until soft, browned, and beginning to stick to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Meanwhile, in a medium bowl, mash together the meat, oats, cheese, egg, garlic, oregano, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper until well blended. (You can use a fork, but I think hands work best).
When the onions are ready, transfer them to a bowl and set aside. Add the remaining 2 tablespoons olive oil to the pan, then add the meat mixture by small handfuls. (They could also be meatball shaped, if you feel like taking the time to form them more properly). Cook the meat for 8 to 10 minutes, turning occasionally once it releases easily from the pan but otherwise leaving it untouched, until the meat is browned all over.
Scatter the onions over the meat, then add the pasta, sauce, tomatoes, and boiling water. Stir gently to release the meat from the pan, breaking it up slightly and incorporating the water into the mixture. (It’s OK if the meat breaks up a bit; you want some of it on top.) Press down any pasta that hasn’t gotten wet.
Carefully cover and seal the pan with aluminum foil or a lid (if you have one) and bake on the middle rack for 20 minutes. Uncover the pan, give everything a good stir, and then bake for another 15 to 20 minutes, uncovered, or until the pasta is cooked though and beginning to crisp on the top and most of the liquid has been absorbed. Let the pan sit for 10 minutes, then shower with extra cheese and the basil and serve piping hot.
For more recipes like this one - check out my Five Marys Family Style Cookbook!