Crispy golden spaghetti balls filled with cheesy goodness, served alongside a rich and savory meat sauce for a fun twist on a classic pasta dish.

1/2 lb ground beef

1/2 lb Italian sausage

28 oz tomato sauce

2 tbsp tomato paste

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp basil

1 tsp oregano

1/4 tsp black pepper

1 tbsp sugar

2 bay leaves

4 cups cooked and cooled spaghetti noodles

1 cup ricotta cheese

1/2 cup parmesan cheese

2 tbsp pesto sauce

1 egg, lightly beaten

1 cup panko bread crumbs

vegetable oil for frying

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In a large pot, brown the ground beef and Italian sausage until fully cooked. Drain excess fat.
Add tomato sauce, tomato paste, salt, garlic powder, onion powder, basil, oregano, black pepper, sugar, and bay leaves. Stir well.
Bring to a gentle simmer and cook for about 15 minutes, stirring occasionally. Remove bay leaves and adjust seasoning.
Heat vegetable oil in a deep pan to 375°F.
In a large bowl, combine cooked spaghetti, ricotta cheese, parmesan cheese, pesto, egg, and panko bread crumbs. Mix well to bind.
Scoop portions of the mixture and press firmly into tight balls.
Carefully place balls into hot oil and fry until golden brown on all sides, working in batches.
Remove with a slotted spoon and drain on paper towels.
Serve hot spaghetti balls with meat sauce and garnish with additional parmesan cheese if desired.

Bake at 400°F for a lighter option, though less crispy.

Add mozzarella cubes inside for a gooey center.

Use ground turkey instead of beef and sausage if preferred.

Store leftovers in the refrigerator for up to 3 days.

Reheat in oven or air fryer for best crispiness.