Spaghetti and Meatballs Recipe with Caesar Salad & Garlic Bread


Kathie Lee & Hoda: Peter Callahan Recipes

If you are planning a party, Kathie Lee and Hoda talked with the man for you. Peter Callahan shared some ideas for little treats for big parties and some Italian treats that are perfect for back to school or any shindig you have planned. These are mini-foods that will have your party guests talking, including his Spaghetti and Meatballs with Caesar Salad and Garlic Bread Recipe. If you like this recipe, check out his Sgroppinos Cocktail Recipe.

Peter Callahan: Spaghetti and Meatballs with Caesar Salad and Garlic Bread Recipe

Spaghetti and Meatballs Recipe with Caesar Salad & Garlic Bread

Peter Callahan shared his Spaghetti and Meatballs with Caesar Salad and Garlic Bread Recipe, which are little treats for big parties.


Ingredients For Meatballs

  • 4 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 8 teaspoons tomato paste
  • 2 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 pounds 90% lean ground beef
  • 1/2 cup canned or homemade beef broth
  • 4 teaspoons extra virgin olive oil
  • 2 small shallot, finely minced
  • 8 garlic cloves, finely minced
  • 2 large egg, lightly beaten
  • 4 tablespoons heavy cream

Ingredients For Spaghetti

  • 1 teaspoon coarse salt
  • 8 ounces angel hair pasta
  • 1 cup store-bought Alredo sauce (or homemade pasta sauce)

Ingredients For Salad

  • 1 2-ounce wedge Parmigiano-Reggiano cheese, shaved with a vegetable peeler
  • 1/2 cup small seasoned croutons (preferably seasoned with just salt and pepper)
  • 1 head romaine lettuce, chopped into 1/2 inch pieces
  • 1 cup store bough Cesar salad dressing

Ingredients For Garlic Bread

  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon extra virgin olive oil
  • 6 garlic cloves, finely minced
  • 1/4 teaspoon coarse salt
  • 1 baguette


  1. Preheat oven to 350 degrees F
  2. On a rimmed baking sheet, place the meatballs
  3. Pour ¼ cup of beef broth into the pan and cover with aluminum foil
  4. Bake until the meatballs are cooked through, 12 to 15 minutes
  5. Remove the pan from the oven, remove and discard the foil, and let the meatballs cool to room temperature
  6. Slice a small bit off the top and the bottom of each meatball to create a flat surface
  7. Transfer the meatballs to a clean rimmed baking sheet and set aside

Directions For Spaghetti

  1. Bring a large pot of water to a boil
  2. Add the salt and the pasta, and cook, following the package instructions, until the pasta is al dente and drain
  3. Heat the Alfredo sauce just until warm in a small saucepan
  4. Remove from heat
  5. Stick a fondue fork into the pile of pasta and twirl it to make a 6- or 8- strand nest
  6. Dip the nest into the warm Alfredo sauce, and then carefully slide the pasta off the fork onto the top of a meatball
  7. Repeat for the remaining meatballs
  8. Reserve the remaining Alfredo sauce

Directions For Garlic Bread

  1. Stir the olive oil, salt, butter and garlic in a small bowl
  2. Slice the ends off the baguette, and then cut the baguette into six pieces
  3. Make two vertical slits just shy of all the way through in each baguette segment
  4. Use a butter knife to spread the garlic mixture between the slices and on the cut ends of the bread
  5. Wrap the baguette pieces in aluminum foil and place them on a baking sheet

Directions For Salad

  1. In a large bowl, place the lettuce and toss with the dressing

For Serving

  1. Preheat oven to 350 degrees F
  2. Place the garlic bread in the oven and heat until its toasted, 7 to 10 minutes
  3. Pour the remaining ¼ cup of beef broth into the baking sheet holding the meatballs
  4. Cover with aluminum foil and cook until the meatballs and pasta are warmed though, about five to six minutes
  5. Now divide the salad into six small bowls
  6. Garnish with the shaved Parmesan and the croutons and place on a plate
  7. Unwrap the baguettes and place on the plate
  8. Remove the baking sheet from the oven and finish each pasta-topped meatball with a dollop of Alfredo sauce
  9. Transfer two to each plate and serve


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