Spaghetti & Meatball Ring
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INGREDIENTS:
3/4 lb. flooring beef
1/2 c. finely chopped onion
1/3 c. bread crumbs (preferably Italian)
1/4 c. plus 2 tbsp. grated parmesan, divided
1/4 c. chopped parsley, plus extra for garnish
1 egg, evenly beaten
2 cloves garlic, minced
Kosher salt
Freshly flooring black pepper
1 tbsp. extra-virgin olive oil
1/2 lb. spaghetti
2 c. marinara sauce
2 tubes crescent dough
1 1/2 c. shredded mozzarella
DIRECTIONS:
Preheat oven to 400°. In a enormous bowl, blend collectively flooring beef, onion, bread crumbs, ¼ cup Parmesan, parsley, egg and garlic till combined. Season with salt and pepper. Shape combination into small meatballs (about 1”) and vicinity on baking sheet. Drizzle with oil.
Bake till commonly cooked through, 12 to 15 minutes. Reduce oven temperature to 375°.
Meanwhile, make pasta. Bring a enormous pot of salted water to a boil. Add pasta and cook dinner till al dente, about 10 minutes. Drain.
Line a enormous baking sheet with parchment paper. Unroll crescent rolls and piece collectively like a sun shape, quite overlapping, at the parchment. Top with spaghetti then nestle baked meatballs on top. Spoon about 1 cup marinara sauce over meatballs and spaghetti then sprinkle mozzarella on top. Gently roll up.
Brush tops of crescents with olive oil then sprinkle with last Parmesan.
Bake till crescents are golden, 12 to 15 minutes. Sprinkle with extra parsley and serve warm with marinara for dipping.
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