Project Description

Spaghetti and Meatballs


– 1 lb box of spaghetti ( I prefer quinoa and brown rice spaghetti), cooked to package instructions in salted boiling water


– 1  lb ground beef
– 1 lb bulk sausage
– 1/4 onion grated (juice and pulp)
– 1 tbsp dijon mustard
– 1 egg, beaten
– ¼ cup bread crumbs ( I like brown rice bread crumbs)
– 1/4 cup milk (buttermilk if you have it)
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1 clove garlic, grated
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp dried oregano
– ¼ tsp dried thyme


– 1 tablespoon extra-virgin olive oil
– 4 cloves garlic, grated or minced
– 1 small onion, minced
– 1 cup beef stock
– 1 (28-ounce) can crushed tomatoes
– A handful chopped fresh basil
– Salt and pepper to taste


Preheat oven to 375 degrees. Place the ground meats into a medium size bowl and add the breadcrumbs and milk.   Add the egg, Parmesan cheese, garlic, onion, salt, pepper, oregano, thyme, and combine thoroughly with your hands.  Once combined, form the mixture into 2-inch meatballs.

Place the meatballs on a tinfoil lined baking tray and bake for 20-25 minutes in a 375-degree oven.

For the sauce, add the EVOO and onion to the pan and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the beef stock and cook on high heat, until almost all the liquid evaporates about 3 minutes. Stir in the tomatoes, basil, salt, and pepper. (If you do not want to make the sauce, use a good quality store-bought tomato basil marinara.)

Add the meatballs to the sauce, cover, and simmer on the low for 20-30 minutes, until the meatballs are tender. Serve hot over cooked spaghetti and top with freshly grated Parmesan cheese and fresh basil.  Enjoy!!