Woodfire Smoked Spaghetti and Meatballs | My Childhood Favorite with a SMOKY twist!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and often more affordable.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Fill the pellet hopper with pellets and give it a shake to compact them.

Set the wood fire to 375°F air crisp and set a timer for 30 minutes.

In a mixing bowl, combine 1 pound of ground pork and 1 pound of ground beef.

Add 1 egg, 1 cup of bread crumbs, 1/2 tablespoon of salt, 1/2 tablespoon of granulated onion, 1/2 tablespoon of granulated garlic, 1/2 tablespoon of dried basil, and 6-8 minced garlic cloves.

Mix the ingredients well and form into hand-sized meatballs.

Place the meatballs in the wood fire to cook.

In a cold saucepan, add 4 minced garlic cloves and coat the bottom with olive oil over medium heat.

Add 1/2 tablespoon of granulated onion to the pan and cook until fragrant, about 1-2 minutes.

Add 2 cans of San Marzano style tomatoes and stir.

Add 4 tablespoons of tomato paste and 1/2 tablespoon of dried basil, stir to combine.

Add 1/2 tablespoon of sea salt and reduce the heat to medium-low, stirring frequently to prevent burning.

Check the meatballs for doneness; they should reach at least 150-155°F before adding to the sauce.

Once the meatballs are cooked, add them to the sauce and cover it, letting it simmer for 1-2 hours.

Stir the sauce every 10 minutes to prevent burning.

Cook spaghetti according to package directions until al dente.

Ladle some sauce into the cooked spaghetti and mix well.

Serve the spaghetti topped with meatballs and sprinkle with pecorino romano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens