Ingredients
Scale
- 1/4 lb. spaghetti, cooked al dente
- Parmesan cheese
Meatballs (Makes 14 meatballs)
- 1/2 lb. ground beef
- 1 teaspoon garlic, minced
- 1 egg, beaten
- 1 teaspoon Worcestershire sauce
- 1/4 cup Italian breadcrumbs
- 1/4 cup dry Parmesan
- Salt and pepper to taste
Marinara Sauce (Makes 2 cups)
- 1 cup tomato sauce
- 1 cup fire roasted chopped tomatoes
- 1 teaspoon garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon Italian seasoning
- 1/3 teaspoon red pepper flakes
- 1 beef bouillon cube
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
Meatballs
- Combine all the ingredients in a mixing bowl and mix them together thoroughly with your hands
- Scoop out about 1 tablespoon worth of meatball mixture and squeeze it several times to pack it tightly
- Roll the mixture between the palms of your hands to form a 1 1/2″ meaball
- Arrange each meatball on a baking sheet
- Bake meatballs at 425 degrees F for 10-12 minutes
- Once cooked remove from oven and place on a cooling rack
- Allow meatballs to cool before moving them
Marinara Sauce
- Over medium high heat, saute onions in 1 tablespoon olive oil until translucent
- Add garlic and saute until aromatic
- Season with pepper and stir to combine
- Crumble beef bouillon cube and stir to mix
- Toss in fire roasted chopped tomatoes and simmer for a minute
- Reduce heat to medium and pour in tomato puree/sauce
- Season with Italian seasoning, red pepper flakes, Worcestershire sauce, salt and sugar
- Simmer for 5 minutes
Spaghetti and Meatballs
- Toss spaghetti in the marinara sauce and dish
- Coat the meatballs in the remaining sauce and arrange seven meatballs and sauce over each bed of spaghetti
- Top with sprinkled Parmesan cheese and serve hot
- Prep Time: 10 mins
- Cook Time: 20 mins