Spaghetti and Meatball Quesadilla (SpaghettiDilla)
Spaghetti and Meatball Quesadilla (SpaghettiDilla)
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup bread crumbs, plain
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Marinara Sauce
- 28 ounces canned crushed tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon sugar, optional, to balance acidity
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Quesadillas
- 8 ounces spaghetti, cooked al dente
- 4 large flour tortillas, 10-inch
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 2 tablespoons fresh parsley or basil, chopped, for garnish
- as needed butter or olive oil, for cooking
Instructions
- 1
Prepare the meatballs: In a large bowl, combine ground beef, bread crumbs, 1/4 cup grated Parmesan cheese, egg, milk, minced garlic, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into small, 1-inch meatballs (approximately 16-20 meatballs).
⏱️ 10 min
- 2
Cook the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.
⏱️ 10 min
- 3
Prepare the marinara sauce: In the same skillet (or a clean saucepan), add 2 tablespoons olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), and sugar (if using). Bring to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, stirring occasionally. Season with salt and black pepper to taste. Add the cooked meatballs to the sauce and let them simmer for 5-10 minutes to absorb the flavors.
⏱️ 20 min
- 4
Assemble the quesadillas: Heat a large non-stick skillet or griddle over medium heat. Lightly butter or brush with olive oil. Place one large flour tortilla in the hot skillet. Sprinkle half of the tortilla with 1/4 cup shredded mozzarella cheese. On top of the cheese, place 1/4 of the cooked spaghetti, spreading it evenly over the cheesy half.
⏱️ 3 min
- 5
Add meatballs and sauce: Arrange 4-5 meatballs on top of the spaghetti. Spoon a generous amount of marinara sauce over the meatballs and spaghetti. Sprinkle with 1 tablespoon of grated Parmesan cheese.
⏱️ 2 min
- 6
Fold and cook: Fold the empty half of the tortilla over the filled side, pressing down gently with a spatula. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Repeat with the remaining tortillas and ingredients.
⏱️ 12 min
- 7
Serve: Remove the quesadilla from the skillet and place on a cutting board. Garnish with additional grated Parmesan cheese and fresh chopped parsley or basil. Cut into wedges and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup bread crumbs, plain
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 2 tablespoons milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Marinara Sauce
- 28 ounces canned crushed tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon sugar, optional, to balance acidity
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Quesadillas
- 8 ounces spaghetti, cooked al dente
- 4 large flour tortillas, 10-inch
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 2 tablespoons fresh parsley or basil, chopped, for garnish
- as needed butter or olive oil, for cooking
Instructions
- 1
Prepare the meatballs: In a large bowl, combine ground beef, bread crumbs, 1/4 cup grated Parmesan cheese, egg, milk, minced garlic, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into small, 1-inch meatballs (approximately 16-20 meatballs).
⏱️ 10 min - 2
Cook the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.
⏱️ 10 min - 3
Prepare the marinara sauce: In the same skillet (or a clean saucepan), add 2 tablespoons olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), and sugar (if using). Bring to a simmer, then reduce heat to low, cover, and cook for at least 15 minutes, stirring occasionally. Season with salt and black pepper to taste. Add the cooked meatballs to the sauce and let them simmer for 5-10 minutes to absorb the flavors.
⏱️ 20 min - 4
Assemble the quesadillas: Heat a large non-stick skillet or griddle over medium heat. Lightly butter or brush with olive oil. Place one large flour tortilla in the hot skillet. Sprinkle half of the tortilla with 1/4 cup shredded mozzarella cheese. On top of the cheese, place 1/4 of the cooked spaghetti, spreading it evenly over the cheesy half.
⏱️ 3 min - 5
Add meatballs and sauce: Arrange 4-5 meatballs on top of the spaghetti. Spoon a generous amount of marinara sauce over the meatballs and spaghetti. Sprinkle with 1 tablespoon of grated Parmesan cheese.
⏱️ 2 min - 6
Fold and cook: Fold the empty half of the tortilla over the filled side, pressing down gently with a spatula. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Repeat with the remaining tortillas and ingredients.
⏱️ 12 min - 7
Serve: Remove the quesadilla from the skillet and place on a cutting board. Garnish with additional grated Parmesan cheese and fresh chopped parsley or basil. Cut into wedges and serve immediately.
⏱️ 3 min