Serves: 4
Total Calories: 658

2 tablespoons olive oil
3 cups spaghetti sauce
8 ounces spaghetti
2 cloves garlic halved
2 tablespoons butter softened
1/2 cup freshly grated Parmesan cheese
1 to 1 3/4 pound Italian semolina bread bowl
MEATBALLS
8 ounces ground veal, pork, or beef (or a combination of)
1 egg beaten
1 clove garlic minced
1/4 cup bread crumbs
3 tablespoons freshly grated Romano cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Place all of the meatball ingredients in a large bowl, and mix with your hands until well-combined. Roll into mini meatballs the size of ping-pong balls.

2. Heat the oil in a large deep skillet over medium-low heat. Add the meatballs and brown on all sides. Using a deep spoon, remove any excess oil from the skillet, then add the sauce. Bring to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally.

3. While the sauce simmers, cook the spaghetti al dente according to package directions. Do not overcook. Drain well, add to the sauce, and gently toss to coat well. Leave over very low heat until ready to serve.

4. Preheat the oven to 350°F.

5. Rub the cut sides of the garlic halves on the inside of the bread bowl, then coat with butter. Sprinkle with Parmesan, patting it onto the bottom and sides of the bowl.

6. Place in the oven and bake for 3 minutes, or until the bowl is hot and the cheese is melted. Remove from the oven, fill with spaghetti and meatballs, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 658
Calories from Fat: 253

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Spaghetti And Meatballs In An Italian Bread Bowl
Caesar Salad In An Italian Bread Bowl
Chef Peter Vrounggos's Carrot Ginger Dip In A Whole Wheat Bowl
Noodle Kugel In A Pumpernickel Bowl
Apple Sausage Stew In A Pumpernickel Bowl
Gourmet Ham And Cheese On Rye
Sky-High Reuben On Rye
Tropical Meringue Nest In A Hawaiian Sweet Bread Bowl