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Spaghetti and Meatballs


    Large Bowl, Knife, Cutting Board, Cast Iron or Cookie Sheet, Large Pot or Dutch Oven, Wooden Spoon



    Ground Beef – 1 Pound
    Bread – 1 Slice
    Parmesan Cheese – 1/8 Cup Shredded
    Garlic – 1 Clove Diced
    Basil – 1 Tablespoon Sliced
    Oregano – 1 Tablespoon
    Soy Sauce – 1/2 Tablespoon
    Salt – 1/4 Teaspoon
    Pepper – A few Twists
    Egg – 1
    Olive Oil – Enough to rub on your hands when you make the meatballs

    Spaghetti Sauce:

    Olive Oil – 2 Tablespoons
    Garlic – 2 Cloves Diced
    Shallots – 2 Minced 
    Italian Seasoning – 1 Tablespoon
    Crushed Tomatoes – 28 Oz Can
    Tomato Paste – About 2 Oz (half a tube)
    Crushed Red Pepper Flakes – 1 Teaspoon
    Salt – 1/2 Teaspoon
    Parmesan Rind – 1 Piece


    1. Preheat the oven to 375°F.
    2. Soak the slice of bread in water and squeeze most of the water out. Add it to the bowl.
    3. Add ground beef, parmesan, garlic, basil, oregano, soy sauce, salt, pepper and an egg to the bowl and mix with your hands.
    4. Dip your hands in olive oil and shape meat into golfballs sized meatballs (should make about 13).
    5. Place meatballs on a cookie sheet or cast iron pot and bake for 15 minutes.
    6. Start the sauce by heating up a large pot or dutch oven with 2 tablespoons of olive oil.
    7. Brown the diced garlic and shallots in the olive oil, about 5 minutes.
    8. Turn the heat to low and add in the can of crushed tomatoes, be careful of the bubbling and splatter!
    9. Add half a tube of tomato paste (about 2 oz), crushed red pepper flakes, salt, a piece of parmesan rind, stir and cook for 20 to 30 minutes.
    10. Add in the meatballs and simmer for another 20 to 25 minutes until the meatballs are firm.
    11. While the meatballs are cooking start your pasta!
    12. Add the pasta to the sauce and serve. Garnish with more parm and some fresh basil if you have some!