Missy’s Meatball Project gets into the Halloween spirit! Made these for Mandy’s spooky game night and they were a hit! And much better than my first attempt at puttanesca meatballs that I threw out earlier in the year, hehe. Anchovy paste problems. I made a double batch of meatballs here but am scaling down for a single.
For the meatballs:
1 pound of ground chicken
1/3 cup panko bread crumbs
1 egg, lightly beaten
1 splash milk
2 tbsp grated parmesan cheese
dash of dried oregano
salt and pepper
splash olive oil
a handful of pitted olives, sliced into rings (enough for one per meatball)
For the sauce:
1 28 oz can tomato sauce
1/3 to 1/2 cup Castelvetrano olives, chopped
1/3 to 1/2 cup Kalamata olives, chopped
2 tbsp capers (with a bit of brine)
1 onion, chopped
3 cloves garlic, chopped
1-2 tsp crushed red pepper flakes
salt and pepper
1 tbsp olive oil
1-2 tbsp tomato paste
1 pound spaghetti, for serving
Heat oil in pan. Sautee onion and garlic for a couple of minutes. Add tomato paste and cook one minutes. Add tomato sauce, olives, and capers. Season with salt, pepper, and red pepper flakes. Allow to simmer 15-20 minutes.
Preheat oven to 375. Combine all meatball ingredients except the olives and shape into meatballs.
When sauce is done, pour into 9×13 pan. Add meatballs. Press olive slices into the top of the meatballs to create eyeball look. Bake for 30 minutes.
While meatballs are cooking, cook spaghetti according to directions. Serve by piling sauce and then meatballs on top of a big mound of spaghetti and serve.