Never Have I Ever ….
If you have never cooked a whole pasta meal on a Smoker, then take this Spaghetti dinner challenge, with great recipe guidance from Ted Reader.
Special thanks to our friend Ted Reader for permission to use this recipe. Photograph by Mike McColl. Serves 6 to 8.
Ingredients:
- 4 cups Tomato Sauce
- ½ cup milk
- 2 lbs. ground veal
- ½ lb. ground pork
- 1 large onion, finely diced
- 8 cloves garlic, minced
- salt and pepper, to taste
- non-stick cooking spray
- 4 L. or quarts water
- 1 tbsp. salt
- 1 lb. pkg. spaghetti
- 2 tbsp. olive oil
- 1 cup torn fresh basil leaves
- ¼ cup+ lots of extra grated Romano cheese
- salt, pepper, and chili flakes, to taste
Instructions:
- In a bowl combine sliced calabrese bread and milk. Allow to soak for 10-15 minutes until the bread is soft and a little mushy.
- In a large bowl combine the ground veal, pork, onion, garlic, salt, and pepper. Add the soaked bread squeezing the milk from the bread before adding.
- Using your hands, mix well to incorporate.
- Refrigerate the meat mixture for 30 minutes to allow the meat to flavour and set.
- Remove meat from the refrigerator and form into balls, about 3 oz each
- Place meatballs onto a lined baking tray and refrigerate for another 30 minutes, allowing the meatballs to set.
- Preheat smoker or grill to medium high approximately 450-550 degrees F.
- Place meatballs evenly spaced on pre-soaked plank
- Spray with non-stick cooking spray and place on the grill or smoker
- Plank bake for 30-45 minutes until meatballs are fully cooked but still moist and juicy.
- Meanwhile before the meatballs are ready, prepare the spaghetti.
- Bring water to a rapid boil in a large pot.
- Add salt.
- Add spaghetti and stir it so that it doesn’t stick to the bottom.
- Return to boil and cook for 5 to 7 minutes, stirring occasionally, until the pasta is al denté.
- Drain
- Toss pasta with olive oil, basil, ¼ cup Romano cheese, and season to taste with salt and pepper.
- Transfer to a serving bowl.
- Add sauce and meatballs.
- Grate over fresh Romano cheese.
- Enjoy!
NOTE: This recipe was originally featured in Napoleon’s Everyday Gourmet Plank Grilling book. Some copies may still be available on Amazon.
For more BBQ secrets, try two of our favourite Ted Reader seasonings:
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