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Recipe of the Month – Spaghetti and Meatballs

My daughter Lexie has been on a spaghetti and meatballs kick ever since she had “the best” at a Texas Steakhouse in Corpus Christi in June. Now, I have made my own spaghetti meat sauce from scratch before but I hadn’t made spaghetti and meatballs. I found this recipe for meatballs on Now, I made just the meatballs and added them to a jar of Marinara sauce that Lexie likes but I am including the whole recipe including the sauce here.


1 lb. spaghetti
1 lb. ground beef
1/3 c. bread crumbs
1/4 c. finely chopped parsley
1/4 c. freshly grated Parmesan, plus more for serving
1 egg
2 garlic cloves, minced
Kosher salt
1/2 tsp. red pepper flakes
2 tbsp. extra-virgin olive oil
1/2 c. onion, finely chopped
1 (28-oz.) can crushed tomatoes
1 bay leaf
Freshly ground black pepper


In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.

In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.

In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate. (Note: I skipped cooking them in oil and cooked them in the microwave instead.)

Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.

Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

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