Spaghetti And Meatballs

This is my shortcut/"kitchen hack"/modified version of a Pioneer Woman recipe.

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Servings: 8

Prep Time: 00:45

Cook Time: 01:00


1 lb ground beef

1 lb ground pork

2 eggs

1 cup italian style bread crumbs

1 cup grated parmesan cheese

1 1/2 tsp minced garlic (~3 cloves)

1 tbsp heavy cream or milk

2 tbsp dried parsley

1/4 tsp kosher salt

1/8 tsp black pepper


1 (24 oz) jar of high quality pasta sauce (recommend barilla marinara)​

1 (28 oz) can of crushed tomatoes

1 medium yellow onion, diced

1 1/2 tsp minced garlic (~3 cloves)

1/2 cup red wine (i used 14 hands merlot)

1/4 tsp kosher salt

1 tsp granulated sugar

1/8 tsp black pepper

2 tbsp dried parsley

Additional Ingredients:

2 lbs pasta (2 boxes)

2 tbsp kosher salt

1/4 cup 1 tbsp olive oil


1Preheat the oven to 350F.

2In a large bowl, combine the 10 ingredients listed under Meatballs above - ground beef, ground pork, bread crumbs, parmesan, eggs, heavy cream/milk, salt, pepper, parsley, and garlic. Mix all of the ingredients together by hand (I use gloves) until well combined, ensuring bread crumbs and parmesan are evenly distributed - no large clumps.

3Measure the meat mixture into 1 1/2 inch balls - you can use a small-medium cookie scoop. Make sure to roll into tight balls between your hands to keep them from falling apart when you cook them. Place on an ovenproof rack set inside a foil lined, rimmed baking sheet.

4Roast the meatballs in the oven for 15-20 minutes, or until browned.

5Remove from oven and set aside.

6In a large pot or dutch oven, add the onion to the olive oil and cook until translucent, about 10 minutes. Add the garlic and cook for an additional minute. Add the wine and use a spatula to scrape up the bits from the bottom of the pot.

7Add the jar of pasta sauce, crushed tomatoes, salt, pepper, sugar, and parsley to the pot. Stir to combine.

8Place meatballs in the pot, nestling them into the sauce.

9Cook the meatballs and sauce on medium-low heat for 30-45 minutes, or until cooked through.

10While the meatballs and sauce are cooking, fill a large pot with water, leaving 2 inches between the top of the pot and the water line. Bring to a boil and add 2 tbsp Kosher Salt.

11Add pasta of your choice to the water and stir to keep from sticking. NOTE: I prefer to break long noodles in half so they're easier to handle.

12Drain pasta in a colander and rinse with cool water. Stir in 1 tbsp olive oil to keep from sticking.

13​Serve meatballs and sauce over pasta.

Additional Notes

Alternatively, you can cook the meatballs in a crockpot: Grease a Crockpot with cooking spray. Spoon a thin layer of sauce into the bottom of the Crockpot and place the meatballs on top. Pour remaining sauce into the crockpot and stir making sure meatballs are coated in sauce. Push down an meatballs that are sticking above the sauce. Cover and cook on high for ~3 hours. (5-6 hours on low)

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