Smoked Meatballs and Butter Roasted Tomato Spaghetti

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







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