Spaghetti and Meatballs Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - parmesan cheese, coarsely grated, with extra for serving
  • 1/4 cups - fresh parsley, chopped
  • 2 cloves - garlic, minced, or dry equivelent
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - black pepper
  • 1 - large egg, lightly beaten
  • 1/4 cups - plain dried breadcrumbs
  • 1 pounds - lean ground beef
  • 1 tablespoons - olive oil
  • 28 ounces - canned crushed tomatoes
  • 1 teaspoons - dried leaf oregano
  • 1 teaspoons - dried basil
  • 1 pounds - dried spaghetti
  • Directions:

    Set a big pot of water on high heat to boil.

    Mix first 8 ingredients, then form into 16 balls. Heat oil in Dutch oven or large skillet on med-high heat. Cook meatballs until browned on all sides. Add tomatoes, basil and oregano, bring to a boil, then cover and simmer until pasta is cooked.

    Cook spaghetti according to package instructions, then drain. Top with meatballs, sauce and extra cheese.

    Brief Description

    MMMM, so easy and so yummy.

    Main Ingredient:

    Ground beef

    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 20 min


    Buy the really big shreds of parmesan, or grate it on the biggest holes in your grater. It tastes better when the cheese doesn't get completely incorporated into the mixture. Also, you can use dry parsley, but it just won't be the same. Buy a bunch or grow some for this recipe, it'll be worth it.


    Adapted from a Martha Stewart recipe

    Posted By:


    Posted On:

    July 28, 2013

    Print Recipe

    Speak Your Mind