Meet this darling blue chow girl, Shady Lady, who rules over Jan Lockhart’s desert southwest kitchen—so of course, her recipe needed a little RED ROCKS flair… and a whole lot of quick & easy because Shady is not one to wait around for dinner. Thanks Jan for the pawsome potholder swag photo!!!
DOG IN THE KITCHEN STORE
Don’t miss the back of SHADY’S recipe card There’s a full-on meatball mayhem happening back there. Even Ihana couldn’t dodge the action.
This one is all about smart shortcuts that taste amazing. Think flavorful meatballs baked in the oven (no fuss, no splatter), your favorite jar of marinara given a little extra personality, and a cozy pile of “sketti” noodles ready to catch every saucy bite. It’s simple, satisfying, and just the kind of meal you can pull together when you want something delicious without spending all evening in the kitchen.
And because every good “sketti night” deserves a little balance, I love serving this with a quick side of fresh greens tossed in a light balsamic vinaigrette—just a splash of balsamic, olive oil, and a pinch of seasalt and fresh cracked black pepper. It cuts through the richness perfectly and makes the whole meal feel just a little bit fancy (I think Shady would approve).
Ready to rock your sketti night? Let’s get to the good part…
SHADY SKETTI and RED ROCK MEATBALLS
Ingredients
RED ROCK MEATBALLS
- 1 Lb. Italian Sausage Sweet or Hot
- or lean ground pork, beef or chicken
- ½ cup breadcrumbs or panko crumbs soaked in milk
- 2 tbsp milk for soaking crumbs
- 1 egg lightly beaten
- ½ cup grated Parmesan
- 1 tsp each onion and garlic powder
- 1-2 tsp Italian seasoning
- ¼-½ tsp salt ¼ tsp pepper
SHORTCUT MARINARA – simmer on low in saucepane while meatballs bake
- 1 jar 24 oz YOUR FAVORITE marinara sauce
- 1 clove garlic minced OR 1/4 TSP garlic powder
- 1 tsp Italian seasoning or to taste
- 1 tbsp each or to taste worcestershire sauce and balsamic vinegar
ADDITIONS TO MAKE THAT JAR OF MARINARA SING!
- Aromatics: Fresh minced garlic diced onion, or shallots sautéed in olive oil or butter.
- Dried Herbs: Oregano basil, thyme, or a pre-mixed Italian blend (best added early to simmer).
- Heat: Red pepper flakes cayenne pepper, or Calabrian chili paste.
- Depth & Richness: Parmesan cheese or a Parmesan rind simmered in the sauce, butter, or a splash of red wine.
- Acidity/Sweetness Balancers: Balsamic vinegar lemon juice, or a pinch of sugar.
- Fresh Finish: Fresh basil added just before serving
- Capers or green olives added while heating the sauce
- Adjust seasonings to your choice of meat. Italian sausage is already mostly seasoned
Instructions
MAKE THE MEATBALLS
- PREHeat oven to 400°F. Line baking sheet with parchment / foil
- lightly Mix all meatball ingredients until combined.
- Roll into 1½-inch meatballs and place on sheet.
- Bake 15–20 minutes until browned and cooked through.
- Add meatballs to hot marinara sauce and simmer for 5 minutes
Serve over cooked pasta of your choice, sprinkled with parmasan
ROCK THIS SKETTI BY TWEEKING WITH THE SEASONINGS ABOVE
Notes
- SOOT loves to toss the noodles in a bit of the marinara before perching the meatballs on top..
- Fresh grated parmasan is a MUST on top for serving
- Try a dollop of sour cream on top of the meatballs for a fun creamy contrast to the red sauce
COOL STUFF I’M LOVING !
Meatball Tongs…where were you all my life? I now have a pair and love them! Speediest meatballs around!!
