Woodfire Smoked Spaghetti and Meatballs
These woodfire smoked meatballs combine a 50/50 beef and pork blend with a scratch-made garlic red sauce. Smoked and air-crisped for maximum flavor, they’re a smoky, saucy twist on a spaghetti classic.
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Servings: 5
Calories: 1100kcal
Equipment
- Heavy Bottomed Pot or Dutch Oven
- Ninja Woodfire Or other smoker
- Large Bowl
Ingredients
Meatballs
- 1 Lb 80/20 Ground Beef
- 1 Lb Ground Pork
- 1 Large Egg
- 1 Cup Breadcrumbs
- ½ tablespoon Sea Salt
- ½ tablespoon Granulated Onion
- ½ tablespoon Granulated Garlic
- ½ tablespoon Dried Basil
- 6 Cloves Garlic Minced
- ¼ Cup Pecorino Romano Cheese Grated
- ⅛ Cup Olive Oil
Sauce
- 4 Cloves Garlic Minced
- 3-4 tablespoon Olive Oil Enough to coat the bottom of the pan
- ½ tablespoon Granulated Onion
- 2 28oz Cans Crushed San Marzano Style Tomatoes
- 4 tablespoon Tomato Paste
- ½ tablespoon Dried Basil
- ½ TBS Sea Salt
- 3 tablespoon Unsalted Butter
Pasta
- 1 Lb Spaghetti
- 1 tablespoon Sea Salt Estimate
Instructions
Meatballs
- Prep the woodfire by loading it with pellets, don't forget to dot he Dad Shake. Set it to Air Crisp, Woodfire On, 375F(191C) and 30 minutes.
- Mix all of the ingredients in a bowl until well combined. Make into golf ball sized balls by rolling them in your hands. Be careful not to overwork them as you will end up with chewy meatballs. Place the meatballs in the Air Crisp tray from the Woodfire.
- When the Woodfire says "Add Food" add the meatballs and cook for 20 minutes. Raise temp to 400F(204C) for the last ten minutes. At this point the meatballs should be nicely browned and fully cooked.
Sauce
- Add the garlic and oil to a large heavy bottomed pot (or a dutch oven) while cold. Turn the het on to medium and cook for a minute.
- Add the onion powder and cook for a few minutes until the garlic is fragrant and just starts to brown.
- Add in the tomatoes, tomato paste, dried basil and the sea salt. Reduce to a simmer and cook for the time that it takes for your meatballs to cook (about 30 minutes). Be sure to stir every 5- 10 minutes to avoid burning the bottom.
- When the meatballs are done add them to the sauce, add the butter and continue to cook for 1-3 hours depending on how “fall apart” you want your meatballs to be. Adjust salt if needed.
- Cook some spaghetti according to the package directions for Al Dente. When the past is done and drained add two ladles full of sauce to the pasta and mix it in. Serve the pasta with a ladle of sauce, a meatball and top it with some grated cheese.
Video
Nutrition
Calories: 1100kcal | Carbohydrates: 90g | Protein: 51g | Fat: 58g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 3245mg | Potassium: 993mg | Fiber: 5g | Sugar: 6g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 187mg | Iron: 7mg
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