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Spaghetti and Meatballs

Spaghetti and meatballs Source: jshj, Flickr

Together with garlic bread and steamed broccoli, this is one of my favorite meal-prepping recipes. My labmates have seen me eat a lot of this.



  • 1 lb Italian sausage
  • 1 cup breadcrumbs
  • 1 large egg
  • ½ yellow onion, finely diced


  • 1 Tbsp olive oil
  • ½ yellow onion, diced
  • 2–3 cloves garlic
  • 1 28-oz. can crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 1 6-oz. can tomato paste


  • 12 oz dry pasta

Source: Budget Bytes

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Yield: 6-8 servings


The finer you can dice the onions in the meatballs, the better. This will help keep them from falling apart.


  1. In a large bowl, use your hands to mix together the sausage, breadcrumbs, egg, and onion. Form the mixture into 32 small (ping pong ball sized) balls.
  2. Heat the oil in a skillet or pot over medium heat. Add half the meatballs and cook until browned on the outside; they don't have to be cooked on the inside yet. Remove and do the same for the other half. (Or just have a really large pot/pan to do it all at once.)
  3. In the remaining oil, saute the garlic and remaining onion. Once soft, and the tomato stuff and seasoning and stir together.
  4. Add the meatballs back in and stir until coated. Cover and simmer until the meatballs are cooked (about 15 minutes.)
  5. While the meatballs are simmering, cook the pasta.