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Spaghetti and Meatballs

Spaghetti and Meatballs

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  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 2 1x


  • 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



  1. Combine all the ingredients in a mixing bowl and mix them together thoroughly with your hands
  2. Scoop out about 1 tablespoon worth of meatball mixture and squeeze it several times to pack it tightly
  3. Roll the mixture between the palms of your hands to form a 1 1/2″ meaball
  4. Arrange each meatball on a baking sheet
  5. Bake meatballs at 425 degrees F for 10-12 minutes
  6. Once cooked remove from oven and place on a cooling rack
  7. Allow meatballs to cool before moving them

Marinara Sauce

  1. Over medium high heat, saute onions in 1 tablespoon olive oil until translucent
  2. Add garlic and saute until aromatic
  3. Season with pepper and stir to combine
  4. Crumble beef bouillon cube and stir to mix
  5. Toss in fire roasted chopped tomatoes and simmer for a minute
  6. Reduce heat to medium and pour in tomato puree/sauce
  7. Season with Italian seasoning, red pepper flakes, Worcestershire sauce, salt and sugar
  8. Simmer for 5 minutes

Spaghetti and Meatballs

  1. Toss spaghetti in the marinara sauce and dish
  2. Coat the meatballs in the remaining sauce and arrange seven meatballs and sauce over each bed of spaghetti
  3. Top with sprinkled Parmesan cheese and serve hot
  • Prep Time: 10 mins
  • Cook Time: 20 mins