Spaghetti and Meatballs

Serves: 5


  • 1 pound Spaghetti noodles
  • Red pasta sauce
  • 1 pound ground beef grass-fed
  • 1 egg beaten
  • 1/3 cup bread crumbs
  • 1/3 cup Parmesan cheese freshly grated
  • 1/2 cup carrot bits shredded
  • 3 cloves garlic minced
  • 1 1/2 teaspoons red wine vinegar
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon Italian seasoning dried
  • 1/4 teaspoon salt
  • Crushed red pepper to taste
  • Olive oil for greasing the baking sheet


Boil pasta noodles according to package directions.

Preheat oven to 425 degrees F.

Mix together ground beef and next 10 ingredients. I find it easiest to use my hands.

Generously grease a baking sheet with olive oil.

Roll the beef mixture into meatballs the size of golf balls. Place them in rows onto the greased baking sheet.

Bake for 9 – 11 minutes or until brown all the way through.

Serve meatballs on top of cooked noodles and warm pasta sauce. Garnish with extra Parmesan cheese if desired.

Notes for Freezing: After baking the meatballs, freeze on a tray to prevent them from sticking together. Once frozen, you can move them into a freezer bag. When you are ready to eat this meal, add frozen meatballs to red sauce and warm until they are hot in the middle. Serve with pasta!

Maria Resurreccion