My food cravings can lead me on some interesting adventures. Just ask my hubby! Once I crave something, there’s no turning it off. I may have to postpone it sometimes due to leftovers that have to be consumed or created, but after that I am on a mission. Last week I was craving chicken cordon bleu (there’s no rhyme or reason for my cravings). When I make chicken cordon bleu, I go to the deli counter to buy just the right amount of ham and cheese needed to make dinner. Last week, however, was back to school, so that meant the deli line was way too long for me. (Little known fact, I hate waiting in lines. Well, some lines, I have been known to gladly stand in line for two hours to ride a roller coaster!) The line dilemma forced me to buy whole packages of ham and cheese which I found out yesterday was a very tasty thing. Hint: It involves spaghetti and cheese!
Spaghetti Carbonara, the silky smooth pasta with eggs, cheese, and pancetta or bacon, is something I never get to make in our house with my egg hating hubby…until now. (But shhh let’s keep quiet on the egg bath!) My Fried Spaghetti Carbonara Balls, of course, have leftover ham and cheese, but the secret to its creaminess lies in the ricotta cheese.
See look at the creaminess and they haven’t even been coated and fried yet.
Ingredients
- 2 cups cold leftover spaghetti, chopped
- 4 slices of-Swiss, provolone, or harvarti cheese
- 4 slices of ham
- 1/2 cup ricotta cheese
- 1/8 tsp white pepper
- 1/4 tsp garlic powder
- 1/2 cup four
- 1 egg, beaten
- 1/2 cup bread crumbs
- oil for frying
- grated or shredded Parmesan cheese for garnish, optional
Instructions
- Mix together spaghetti, ricotta cheese, pepper, and garlic powder.
- Roll up each slice of ham and cheese into a ball.
- Using wet hands, mold the spaghetti mixture around the ham and cheese balls. Set in refrigerator for 30 minutes.
- Put flour, egg, and bread crumbs in three separate bowls. Dredge spaghetti balls in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs. Set on wax paper lined plate. Repeat with remaining balls. Refrigerate 30 minutes.
- Heat oil to 360*. Using a slotted spoon, lower spaghetti balls into oil, fry, turning occasionally, until golden brown, about 1 1/2 to 2 minutes.
- Transfer with slotted spoon to paper towels to drain. Let stand 5 minutes.
- Garnish with Parmesan cheese.
Notes
Can be served with Alfredo or tomato sauce.
Want a bite? 
Put your TO COOK IS TO CREATE thinking cap on: No leftover spaghetti? Use leftover rice or risotto-think Arancini. What other lunch meats could you use? Roast Beef, turkey, salami? How about using leftover cooked sausage cut into slices? Want to go meat free? Add in extra cheese. Have leftover broccoli or cauliflower? Give it a whirl in a food processor and add it to the spaghetti mixture. Want to add more flavor? Add grated Parmesan cheese to the spaghetti mixture. Want a heartier meal? Serve these with an Alfredo, tomato, or cheese sauce. Want to make them into appetizers? Just make the ham & cheese balls smaller and serve with Ranch dressing. Still have leftover ham and cheese? Make Baked Open Faced Ham & Cheese Rellenos or Club Sandwich Meatballs
Food Fun: I love sharing food waste tips on T.V. Did you catch my back to school episode? If not, find out what to do with leftover pancakes and why you should never throw away stale crackers or cereal! Watch it HERE
You had me at balls… and fried… and spaghetti. Haha. I can’t wait to come visit so I could taste this and other delicious leftover makeovers. The problem we may encounter is that there may not be a lot of leftovers. This fattie can eat! 🙂
Fried Spaghetti Carbonara Balls truly make dinner an extra special treat! Scrumptious is an excellent word to describe this delicious meal. It will most certainly be a frequent meal in our household. Yum 👅 ⭐️⭐️⭐️⭐️⭐️