Stoney Spaghetti & Dank Meatballs

Prep Time: 40 minutes        Yield: 4 Servings

Ingredients

• 1 lb spaghetti

• 1 lb ground beef or plant-based alternative

• 1 egg

• ½ cup breadcrumbs

• 1 tbsp Italian seasoning

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

• 2 cups marinara sauce

• ¼ cup grated Parmesan cheese

• 2 tbsp olive oil

• ½ tsp red pepper flakes (optional for heat)

• RSO dosage (adjust based on desired potency; < .125g grams recommended)

Instructions

Prep the Meatballs:

• In a large bowl, mix the ground beef (or plant-based alternative), egg, breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.

• Roll the mixture into 1-inch meatballs.

Infuse with RSO:

• Warm the olive oil slightly and mix it with your desired amount of RSO, ensuring even distribution.

• Set the infused oil aside for later.

Cook the Meatballs:

• Heat a large skillet over medium heat and add the regular olive oil (not infused).

• Cook the meatballs until browned on all sides and cooked through (about 10 minutes).

• Once cooked, remove from heat and drain any excess oil.

Prepare the Sauce:

• In a separate pan, heat the marinara sauce over low heat.

• Stir in the infused olive oil slowly, making sure it combines well with the sauce.

Cook the Pasta:

• Bring a pot of salted water to a boil and cook the spaghetti according to package instructions.

• Drain and set aside.

Combine:

• Add the meatballs to the marinara sauce, allowing them to simmer for a few minutes.

• Toss the spaghetti in the sauce or serve the sauce and meatballs over the pasta.

Serve:

• Garnish with grated Parmesan cheese and red pepper flakes for a kick.

• Relax and dig in!