Spaghetti and Meatballs


February 28, 2018

  • Prep: 25 mins
  • Yields: 4 servings


1 lb grass feed ground beef

1/3 cup breadcrumbs

1/4 cup finely chopped parsley

1/4 cup freshly grated Parmesan

1 egg

3 garlic cloves, minced

1 tsp Briggs True Texas Seasoning & Rub

1/2 tsp red pepper flakes

2 tbsp Texas olive oil, divided

1/2 cup Onion, finely chopped

1 bay leaf

35 oz. can crushed tomatoes in puree

1 lb spaghetti, prepared according to package instructions


1In a large bowl, combine beef with breadcrumbs, parsley, parmesan, egg, garlic, Briggs True Texas Seasoning and red pepper flakes. Mix until just combined and form into 16 meatballs.

2In a large pot over medium heat, add 1 tbsp oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes.

3Remove meatballs and reserve on the plate.

4Add the remaining olive oil and onion and saute until onion is translucent. Add bay leaf and crushed tomatoes. Season with salt and pepper and bring to a simmer. Add the meatballs back into the pot, cover and simmer until the sauce has thickened, 8-10 minutes.

5Serve pasta with a healthy scoop of meatballs and sauce. Top with parmesan and serve.


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