The Country Fair has been in full twirling whirling mode for the past 10 days. Every day on my drive to work I’m amazed at how it has transformed the space the Farmers’ Market occupied all summer long. Each morning at the office I can overhear recaps from those who attended ‘the fair’ the evening prior.
Sure the Giant Rat, and Alligator Wrestlers, and Rodeo Riders get a mention, but overwhelmingly it’s the food that is most talked about. “How on earth do they deep fry Kool-Aid?” or “Krispy Kreme Burgers….are you kidding me?” County & State Fair’s Food Vendors seem to try to one up each other….or at least outdo last year’s creations.
Of all the new fair food for 2012 I read about….Spaghetti & Meatball on a Stick was the one that caught my attention. Mostly because it really wasn’t that outrageous (but brilliant) and I could actually see my ‘fun mom’ friends making these for their kidlets. This creation debuted at the Minnesota State Fair, where you could buy a “Meatball Dinner” for $4.00.
Here is our first attempt….and the test kitchen critics (B and Lilah) give them an ‘A’ for effort with just a few recipe adjustments required…cook them a tad longer and make more of them.
Combine cooked spaghetti with your favorite meatball mixture. Form them into meatballs….it took a couple minutes to get everything incorporated….but they will come together.
Bake the meatballs at 350 for about 20 minutes, turning once to get them mostly cooked.
Then into the garlic bread batter (boxed baking mix, milk, and garlic powder…remember this is fair food, not fine dining). Finally into hot oil for a swim until they are deep brown.
Serve them on a stick, with a side of marinara sauce and a sprinkle of Parmesan cheese. Definitely Fun Fair Food!! Might try to lighten these up and make them with ground turkey and spaghetti squash rolled in garlic bread crumbs and baked. Sorry, that was a lame attempt at appearing to be health conscience. Clearly that’s not the focus of fair food vendors, nor mine with this recipe. Enjoy!!
- 1½ oz. cooked spaghetti
- ½ cup ground beef
- 1 egg, beaten
- ¼ cup Italian seasoned bread crumbs
- 2 Tbl. Parmesan cheese, grated
- ¼ tsp. dried oregano
- pinch salt & pepper
- 1 cup baking mix
- ⅓ cup milk
- ¼ tsp. garlic powder
- ½ cup basic tomato sauce
- Canola oil for deep frying
- Parmesan cheese for final sprinkle
- Sticks for serving
- Preheat oven to 350 degrees
- Cook spaghetti, drain, and set aside.
- Mix all remaining meatball ingredients, then add spaghetti.
- Using hands gently incorporate spaghetti into meat mixture.
- Form into 10 spaghetti meatballs about 1½" around and placed on foil lined baking sheet, coated with cooking spray.
- Bake for 10 minutes, then turn meatballs over and cook for another 10.
- Remove from the oven and let cool slightly.
- Heat canola oil to 375 degrees.
- Combine baking mix with milk and garlic powder; mixture will be thicker than pancake batter and a little thinner than biscuit dough.
- When oil is up to temp (use a candy thermometer or when a piece of bread dropped in the oil sizzles and turns brown...without burning).
- Individually dip the meatballs in batter, completely coating them, then gently add to oil, cooking only two meatballs at a time, turning in oil to insure even cooking.
- When cooked to a deep brown, remove from oil and drain on paper towels.
- Continue until all meatballs have been batter fried.
- Prepare basic tomato sauce or open a jar of your favorite marinara sauce.
- Put two meatballs on each stick, sprinkle with Parmesan cheese, serve with a side of marinara sauce.
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