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Little Twist on the Classic Spaghetti and Meatballs

Friends we are back in the kitchen and today I am sharing a little twist on a classic!

Two things before we get into the recipe. 1. I am not a huge sauce lover on my spaghetti so I will start by saying the sauce is mainly on the meatballs but I will add a note where you can add more sauce if you’d like 2. If you’re a visual learner like me I made a video of me cooking this that you can watch along side this blog! It’s linked at the bottom :)


Okay, now get into the recipe...


INGREDIENTS:


  • 1 box of spaghetti noodles

  • parsley, for serving

  • extra parmesan cheese, for serving


FOR THE MEATBALLS

  • 1 pound ground beef

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 1/2 teaspoons Italian seasoning

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon salt

  • 1/2 cup freshly grated Parmesan cheese

  • 3/4 cup breadcrumbs

  • 1/2 cup lukewarm water

FOR THE MARINARA ON THE MEATBALLS*

  • 3 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1/4 teaspoon crushed red pepper flakes (optional adds a little kick)

  • 1 (28-ounce) can crushed tomatoes

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons Italian seasoning


*If you like your spaghetti a little saucier, I would double the marinara recipe!


INSTRUCTIONS:


  • To begin, boil a large pot of water and add your spaghetti noodles to cook. Once cooked drain and set aside.


  • Preheat oven to 425 degrees. Spray your baking sheet with baking spray or line it with parchment paper.


  • In a large bowl combine meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, Parmesan, and breadcrumbs. Add a little bit of the water, a few tablespoons at a time, mixing with your hands until everything is just combined.


  • Using a large spoon or your hands (I put gloves on for this part) scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat until all the meat is gone.


  • Place the baking sheet in the oven to bake for 12 to 15 minutes, until they're cooked though.


While the meatballs bake make your marinara...


  • Heat oil in a medium-sized pan over medium heat. Add in the garlic and sauté for one minute, or until the garlic is golden and fragrant.


  • Add the crushed red pepper flakes, if using, the crushed tomatoes, salt, and Italian seasoning. Stir well to combine.


  • Simmer the sauce for at least 10 minutes, stirring occasionally. Season with additional salt and pepper to taste.


  • When meatballs are done cooking, add them to the sauce, stir to coat.

*If you doubled the recipe, you will have plenty of sauce to coat the meatballs, don’t panic just yet the pasta is coming!

  • Once the meatballs are coated, add in the pasta and stir. Once fully coated to your desire, serve and enjoy!



This is one of my favorite meals! If you make it please tag me in your photos on insta or facebook, i'd love to see:)

For my visual friends, the video is linked HERE.


XOXO,

KAGIE

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