Nonna's Spaghetti and Meatball Pie

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Prep Time26

Cook Time1 45

Course: Entree, Pasta

Cuisine: Italian, Italian-American

Keyword: spaghetti and meatball pie

Servings:

Calories: 360kcal

Author: Roz | La Bella Vita Cucina

1 panful pre-made spaghetti in pomodoro (tomato) sauce either make fresh or use left-over spaghetti alla pomodoro
1 stick butter

1 lb. ground sirloin (high quality ground beef)
1 lb. ground pork
1 lb. ground veal
1/4 lb. ground prosciutto
3 jumbo eggs, slightly beaten
1 cup Parmigiano Reggiano cheese, fresh and finely grated do not use pre-shredded varieties
1 cup Pecorino Romano cheese, fresh and finely grated do not use pre-shredded varieties
1 cup Italian parsley, stems removed, fresh and finely chopped
1 cup milk-softened bread, drained of all milk
6-8 Tbsp. butter to saute' the meatballs

Either prepare Spaghetti alla Pomodoro (Spaghetti in Tomato Sauce) or use left-overs.
Once prepared, spread a thick layer on the bottom of a casserole pan.
Spread slices of butter all over the top of the spaghetti.

Mix the ground meats togehter (beef, pork, veal, and prosciutto).
Add the eggs.
Add the Parmigiano and Pecorino cheeses.
Add the Italian parsely and bread crumbs.
With your fingertips, gently mix everything to avoid over-mising or pressing down too hard (both will make the meatballs too hard and tough).
Form the mixture into small ½" to 1" sized meatballs.
Heat the butter in a saute' pan and fry the meatballs until well seared and deep brown, about 10 minutes, stirring to ensure all sides are cooked.
Prepare fresh meatballs or use frozen meatballs by baking them in the oven to re-heat (if frozen) or saute' fresh in butter.
Once reheated or cooked, add a thick, generous layer of meatballs over the cheesey layer.
Remove browned meatballs from the butter and place a plate. With an absorbent towel if desired, and then keep the meatballs warm until ready to use in a recipe.

Spray the inside of heavy duty aluminum foil with cooking spray.
Place aluminum foil, sprayed-side facing down, on top of pan and seal.
Bake in a 400 F degree oven for 40 - 45 minutes.
Carefullly remove the aluminum foil and retu;rn the spaghetti pie back in to the oven for 5 - 8 minutes to allow the cheese topping to become golden brown. Keep a strong, watchful eye on the pie during this stage to pull the pie out before burning.