Spaghetti with Meatballs "Burger"

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 541, total fat 19 G., saturated fats 7 G., proteins 30 G., carbohydrates 61 G., fiber 3 G., cholesterol 66 mg, sodium 680 mg, sugar 8 G.

This healthy burger option will appeal to everyone, especially fast food lovers. It's made like spaghetti and meatballs and is packed with all the flavors of a hearty burger. Boiled pasta is mixed with tomato sauce and served with juicy, golden-brown ground beef meatballs, each filled with a melted chunk of sharp cheddar. Worcestershire sauce, mustard, and ketchup mixed into the ground beef impart a piquant flavor. Top each serving with crispy fried crumbs and shredded lettuce, and serve with pickle slices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of ground beef
1 tbsp. yellow mustard
1 tbsp Worcestershire sauce
1/4 cup finely chopped pickle slices + extra whole slices for serving
1/4 cup ketchup
80 g sharp white cheddar (cut half into 24 small cubes, grate half)
340 g of spaghetti pasta
4 cloves garlic, thinly sliced
2 tbsp tomato paste
Finely shredded romaine lettuce, for serving
Diced tomatoes, for serving
3 stale hamburger buns
2 tbsp. l. olive oil
0.5 cups whole milk
0.5 cup chopped onion

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti pasta, ground beef, romaine lettuce, pickled cucumber, Worcestershire sauce, mustard, cheddar cheese

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a large saucepan, bring salted water to a boil (for the pasta).

In a food processor, pulse 2 rolls until coarse crumbs form. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the crumbs and cook for 3 minutes. Transfer to a bowl. Wipe out the skillet.
Break the remaining bun into pieces; soak in a large bowl with milk for 5 minutes. Drain the milk and squeeze the bread. In a bowl, combine the soaked bread, half of the toasted bread crumbs, ground beef, onion, chopped pickles, 2 tablespoons ketchup, mustard, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste; mix with your hands.
Divide the minced meat into 24 pieces. Press a cube of cheese into the center of each piece of minced meat and form balls with the cheese inside.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the meatballs and cook until golden brown, about 2 minutes per side. Transfer the meatballs to a baking sheet; bake until cooked through, about 5 minutes. Set the skillet aside.
Cook spaghetti according to package directions.
Meanwhile, add the garlic to the reserved skillet; cook over medium heat until golden, about 30 seconds. Add the tomato paste and the remaining 2 tablespoons ketchup; cook for 1 minute, then stir in 1 cup of the pasta cooking water. Simmer until the sauce thickens slightly, about 3 minutes. Drain the pasta, add it to the skillet, and toss to coat completely.
Divide the spaghetti among plates and top with the remaining toasted breadcrumbs; top with meatballs, grated cheddar, shredded lettuce, and tomato. Serve with pickles.