Scotch Egg meets spicy spaghetti and meatballs in this wild take on a pasta classic.
This version of the midweek pasta meal, created in conjunction with the Incredible Egg, adds a British twist to the tomato sauced staple. These stuffed meatballs are similar to Scotch Eggs, an iconic food from across the pond that takes a soft-boiled Egg and wraps it in ground meat. Deep-fried to a perfect golden brown, the Eggs are cooked to just the right temperature to ensure that the yolks are still runny.
Overall, it’s an elevated take on the classic college pasta dish, perfect for the back-to-school student looking to get creative in the kitchen. Whipping up the spaghetti takes little to no time at all, and the stuffed meatballs are easy to make ahead of time. Prep the meatballs until the point where they need to go into the deep fryer, then cook them as your spaghetti cooks for a simple but oozy meal in minutes.
The combination of spicy tomato sauce, runny Egg yolks, and meatballs makes for a hearty yet tasty meal that will help push you through the rest of your work or school week.
For those looking for the full recipe, you can find it below:
For the meatballs
4 oz pork sausage
4 oz ground beef, over 30% fat content
1 Egg (for meat mixture)
1 tablespoon of fresh chopped parsley
1 teaspoon garlic powder
1 teaspoon brown mustard
1 ½ teaspoon salt
½ teaspoon of black pepper
1 24-ounce jar Arrabiata sauce
1 box spaghetti
Servings: 2-3 (there may be extra sauce/pasta – this serving size is based on the number of meatballs per plate)
In a medium saucepan, heat Arrabiata sauce.
Bring a large pot of water to boil, adding a good amount of salt and a dash of olive oil. Cook spaghetti to package instructions. Set aside.
Start by placing Eggs in a pot of heavily salted water, and bring to a boil over high heat. As soon as water starts to boil, cover the pot and remove from heat. Allow Eggs to rest for 4 minutes in the hot water, and then carefully transfer to a bowl of ice water. Let cool for about 5 minutes. Carefully peel the Eggs when cooled.
In a large bowl, combine the sausage, ground beef 1 whole Egg, garlic powder, parsley, and mustard. Combine until fully incorporated. Divide the meat mixture into 5 portions. Flatten meat mixture with hands and fold evenly covering the Egg completely.
Place frying oil in a large soup pot and bring to 350 degrees. Once at the right temperature, drop in the meatballs. Deep fry until golden brown and delicious.
Assemble the pasta, sauce, and meatballs. Cut open the meatballs and watch the Egg yolks ooze out!
Created in partnership with The Incredible Egg.