Ingredients
Meatballs
1 pound ground Beef
1/2 pound ground Pork
1/4 pound Bacon cut into small strips
1 teaspoon Kosher Sea Salt
1 teaspoon Red Chile Pepper Flakes
1/2 teaspoon Granulated Garlic
1 teaspoon granulated onion
1 Tablespoon minced fresh Rosemary
1/2 cup Bread Crumbs
1 egg
Sauce
1 Tablespoon Olive Oil
1 1/2 - 2 pounds Tomatoes of any sort, cleaned and rough sauced in a blender or food mill
1-2 Yellow Onions Slivered
4 cloves Garlic
Tablespoon coarse Kosher Sea Salt
1 teaspoon Kosher Sea Salt
1/2 teaspoon Red Chile Pepper Flakes
1 teaspoon ground White Pepper
1 teaspoon dry Oregano
4 Tablespoons Butter cubed
1 pound Spaghetti
4 Tablespoons Red Wine Vinegar
1/4 cup loosely packed Oregano Leaves
1 cup loosely packed Parsley Leaves, chopped
1 cup grated Parmesan Cheese, any sort
1/4 cup Bread Crumbs
1 pound Spaghetti
Preparation
Prepare Meatballs:
Set smoker temperature to 160 degrees
Mix all the above ingredients for the meatballs and shape into 3/4"-1" meatballs (approximately 16-18).
Place meatballs into a roasting pan and smoke for 90 minutes.
Prepare Tomatoes:
In the following order, layer into a heavy bottomed oven proof skillet or other pan: tomatoes, onions, salt, chile flakes, pepper, oregano and butter.
Roast tomatoes in the oven or smoker at 325 degrees for one hour (if you roast on the smoker you will want to allow a little over 2.5 hours of smoker time for meatballs and tomatoes. If using the oven, tomatoes can roast while the meatballs are smoking)
Finish Dish:
Once the hour is up, pull roasted tomatoes and turn smoker heat up to 400 degrees.
Prepare spaghetti per package directions.
Return meatballs to the grill to finish cooking for 8-10 minutes,
Loosely mix pasta with tomatoes. Then:
Mix in vinegar
Mix in fresh herbs, saving some for final garnish
Mix in cheese, saving some for final garnish
Twirl pasta onto a serving platter and arrange meatballs on top. Garnish with reserved herbs, cheese and bread crumbs.
Makes approximately 4-6 servings
