Spaghetti and Meatballs
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Spaghetti and Meatballs

Submitted by: Amy Scrivnor

Prep Time: 20 Minutes

Cook Time: 1 Hour

Servings: 8

Easy homemade meatballs. Serve with your favorite pasta - spaghetti squash, zucchini "spaghetti," spelt noodles, quinoa noodles, etc.


    1 c. onion

    1 1/2 tsp. garlic

    1/4 tsp. red pepper flakes

    4 c. tomato sauce

    1/2 tsp. dried basil

    1/4 tsp. dried oregano

    sea salt & black pepper to taste

    12 oz. ground beef

    8 oz. ground pork

    2 tbsp. red wine vinegar

    1 egg

    1/2 c. green onion

    1 tsp. garlic

    2 tbsp. fresh parsley

    1/2 tsp. sea salt

    1/4 tsp. black pepper


Heat coconut oil in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic (chopped or pressed) and crushed red pepper and cook, stirring, for 1 minute. Add the tomato sauce. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally.

In a large mixing bowl, combine ground beef, ground pork, red wine vinegar, egg (lightly beaten), minced green onions, minced garlic, chopped parsley, salt, and pepper. Mix together just until combined. Form meatballs by rolling meat mixture into medium sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.)

Place the balls into the simmering sauce one at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti.

Serve with spaghetti squash, zucchini "spaghetti," or any BD-approved pasta.