Beazell's Cook Book

Meatball Spaghetti

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Meatball Spaghetti 




Baked meatballs

1/2 -3/4 cup Trinity (onions, bell peppers, celery)

1 1/2 tablespoons Beazell's Cajun Seasoning

1 (14.5-ounce) can fire roasted diced tomatoes

1 (12-ounce) can tomato paste

4 (15-ounce) cans tomato sauce

3-4 cans water – use the 12 oz. can and rinse the paste out of it

1 tablespoon Beazell's Cajun Seasoning

1 tablespoon minced garlic

3-4 tablespoons Italian seasoning blend

1 tablespoon beef broth base (powder)

Spaghetti noodles

Optional – Parmesan cheese


Italian Baked Meatballs:

2 - 3 lbs. ground meat

3 – 4 Tbsp. Beazell's Cajun Seasoning

1/2 cup Italian bread crumbs

3 eggs

1/2 tsp. Italian seasoning

Mr. Beaz's Italian Seasoning:

3 tablespoons dried oregano

3 tablespoons dried basil

1 1/2 teaspoon dried thyme

1 teaspoon dried rosemary

3 tablespoons dried parsley

1 tablespoon garlic powder



In large Dutch oven over medium heat, add trinity and 1 ½ Tbsp. Beazell's Cajun Seasoning. Add the fire roasted tomatoes, tomato paste and tomato sauce. Add cans of water. Stir well and add another tablespoon of Beazell's Cajun Seasoning, minced garlic, Italian seasoning and beef broth base. Cook on medium, covered, for approximately 1 - 2 hours; stirring every so often. After the prolonged cooking, add your meatballs, remove the lid and reduce fire to low-medium and allow to cook for another 30 - 45 minutes. If you are adding boiled eggs, you would add them to your spaghetti now. By removing the lid and allowing it to cook, your sauce is going to get really thick. At the point that you take the cover off of your pot, begin to cook your spaghetti noodles according to package directions. When the pasta is cooked, ladle out about 1 to 2 cups of the water that the pasta cooked in and drain the pasta. Add this reserved water to your spaghetti and stir well. This starchy water will help your spaghetti sauce to stick to your noodles. When your sauce is nice and thick, serve over your cooked noodles. You can top with Parmesan cheese.

NOTE....if you use the broth base that contains  salt, do not add any salt to your meal!

Italian Baked Meatballs:

Heat your oven to 350 degrees F. I then line up a few aluminum baking pans. They need to be a little deep so the grease that cooks out of the meatballs doesn't end up in your oven. Using an ice cream scooper, I make meatballs and place them in the pans. You can definitely make yours bigger if you want. Cook for about 30 minutes or until the center of one is no longer pink. If you use a quick read internal thermometer, it should read about 160 degrees. Remove from oven and immediately remove them from the greasy pans. I place them on a paper towel lined baking dish.



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