Spaghetti with Smoked Meatballs Recipe
Store-bought meatballs given a smoky finish, then simmered in tomato sauce and served over spaghetti.
Servings 8 servings
Ingredients
Meatballs and Pasta
- 40 store-bought meatballs approximately; thaw according to package instructions
- spaghetti enough for eight portions
- tomato-based spaghetti sauce enough to coat the pasta and meatballs
- mushrooms if desired in the sauce
- cream optional, for finishing
Instructions
- Prepare the meatballs according to the package's thawing requirements. Have spaghetti sauce ready in a saucepan and prepare the pasta separately.
- Prepare the smoker for about 200–225°F, using a water pan if applicable.
- Arrange the meatballs on the grates. Apply mesquite and hickory smoke as in the source, or your preferred wood.
- Smoke about 45 minutes to add flavor, then transfer the meatballs into the sauce.
- Simmer about 7 minutes as in the author's cook, or longer as needed to meet the meatballs' package cooking or reheating requirements.
- Plate the spaghetti, spoon over the sauce and meatballs, and finish with a little cream if desired.
Notes
Estimated yield: 8 servings from about 40 meatballs, allowing five per person. Pasta and sauce amounts are not given in the source and remain to preference. The source does not establish whether its purchased meatballs were raw or pre-cooked; the 45-minute smoke and 7-minute simmer describe that cook and do not establish a universal safe endpoint. Follow the product's cooking instructions.