Recently I posted some pics of a meal I made for my daughters. I try to make something different for them every time we get together. This one was something we thought of due mostly to indecision on what to make. Not one to be afraid to try something new, I gave it a shot and I have to say it instantly became a favorite.
Surprisingly I recieved more than a few requests for the recipe. So, I decided to create this page and try to describe how I made this dish. I’m calling it “Lasagna Balls”. Enjoy.
To make the meatballs I use the following ingredients:
- 2lbs ground beef
- 1.5lbs mild italian sausage
- 1/2 cup italian bread crumbs
- 1/2 cup shredded parmesan cheese
- 2 large eggs
- crushed red pepper (add to your heat tollerance)
Other ingredients for the completion of the dish:
- 1 box (160z) of lasagna
- 8oz of shredded mozzarella
- 2-4 cups of your favorite spaghetti sauce
- wooden toothpics to pin the noodles to the meatballs
Start by preheating the oven to 350°F. Also, put a large pot of salted water to boil.
To make the meatballs I use the following ingredients:
- 2lbs ground beef
- 1.5lbs mild italian sausage
- 1/2 cup italian bread crumbs
- 1/2 cup shredded parmesan cheese
- 2 large eggs
- crushed red pepper (add to your heat tollerance)
In a large bowl, mix all the ingredients well. Don’t be afraid to use your hands. They’re the best tool for the job. Once everything is fully incorporated, shape the meatballs to roughly baseball size and place them in a roasting pan. Be sure to leave a little space between each ball. Place in the oven and bake for 45 minutes.
Once the meatballs are in the oven, go ahead and drop the lasagna in the boiling water and cook to al dente (about 15-20 minutes).
When the noodles are cooked to al dente, take them out of the boiling water and shock them in ice water to stop them from over cooking.
When the meatballs are done, remove them from the pan and let them rest for about 10-15 minutes. This allows them to set up and cool down. It makes them easier to work with later.
Once the noodles and the meatballs cooled enough tho work with, start to assemble the lasagna balls. Take a meatball, place it in a roasting pan and wrap a noodle around it. Take a second noodle and with a slight overlap to the first, wrap the second noodle and pin with a toothpick to keep it in place. Do this with as many meatballs as you can fit in the pan without overcrowding them.
Next, spoon spaghetti sauce in the pocket on the top of the lasagna balls. Use as much, or as little sauce as you like. I like sauce, especially my homemade sauce, so I added about 4 spoonfulls. (Message me if you’d like the recipe for my sauce)
Next cover each of the balls with shredded mozzarella. Again, use as much or as little as you like. Personally, for me, the more the better.
Place the lasagna balls back in the oven and switch on the broiler. Leave them in the oven until the cheese is completely melted and starts to turn golden brown.
Once the cheese is melted and bubbling, remove from the oven and serve immediately. If you want you can add some grated parmesan on top and serve with some toasted and buttered sourdough bread.
