Wisconsin-Style Spaghetti and Meatballs

Ingredients

In this Wisconsin-style adaptation, the traditional Italian-American spaghetti and meatballs dish is transformed into a cheesy pasta bake. The addition of Wisconsin cheese gives the dish a rich and indulgent flavor, while the baking process creates a golden crust on top. This version also incorporates a blend of ground beef and pork for the meatballs, adding a touch of Wisconsin's meat-loving culture. We alse have the original recipe for Spaghetti and Meatballs, so you can check it out.

• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1 cup breadcrumbs 1 cup breadcrumbs
• 1/2 cup grated Wisconsin cheddar cheese 1/2 cup grated Wisconsin cheddar cheese
• 1/4 cup grated Wisconsin Parmesan cheese 1/4 cup grated Wisconsin Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried basil 1/2 teaspoon dried basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup milk 1/4 cup milk
• 2 large eggs 2 large eggs
• 1 pound (450g) spaghetti 1 pound (450g) spaghetti
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 can (28 ounces/800g) crushed tomatoes 1 can (28 ounces/800g) crushed tomatoes
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon dried basil 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• 2 cups shredded Wisconsin mozzarella cheese 2 cups shredded Wisconsin mozzarella cheese

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large bowl, combine the ground beef, ground pork, breadcrumbs, cheddar cheese, Parmesan cheese, minced garlic, parsley, dried oregano, dried basil, salt, black pepper, milk, and eggs. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into meatballs, about 1 inch (2.5cm) in diameter.
4. 4.
   Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
6. 6.
   Add the crushed tomatoes, sugar, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper to the skillet. Stir well to combine.
7. 7.
   Bring the sauce to a simmer and cook for 10 minutes, allowing the flavors to meld together.
8. 8.
   Meanwhile, cook the spaghetti according to package instructions until al dente. Drain the spaghetti and set aside.
9. 9.
   Add the cooked meatballs to the tomato sauce and stir gently to coat them with the sauce.
10. 10.
    In a large baking dish, spread half of the cooked spaghetti evenly on the bottom. Top with half of the meatballs and sauce. Sprinkle half of the shredded mozzarella cheese over the meatballs.
11. 11.
    Repeat the layers with the remaining spaghetti, meatballs and sauce, and shredded mozzarella cheese.
12. 12.
    Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground beef and pork for a healthier option. If desired, you can also substitute ground turkey or chicken for a lighter version.
• Wisconsin cheese — Opt for high-quality Wisconsin cheddar, Parmesan, and mozzarella cheese to enhance the flavor and texture of the dish.
• Crushed tomatoes — Look for canned crushed tomatoes with no added salt or seasonings for a purer tomato flavor.

Tips & Tricks

• For a spicier version, add extra red pepper flakes to the tomato sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the tomato sauce before adding the meatballs.
• To save time, you can prepare the meatballs in advance and refrigerate them until ready to cook.
• Serve the pasta bake with a side of garlic bread or a fresh green salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Wisconsin-style spaghetti and meatballs hot, straight from the oven. Garnish with fresh parsley or basil leaves for a pop of color. Offer grated Parmesan cheese on the side for those who want an extra cheesy kick.

Presentation advice

To present this dish, transfer a portion of the spaghetti and meatballs onto individual plates or bowls. Make sure to showcase the golden crust of melted cheese on top. Serve with a side of garlic bread or a salad to complete the presentation.