Spaghetti & Meatballs

Our spaghetti with meatballs is a low-key, kid-friendly and inexpensive way to get a family classic on the table. Our partners at Sonoma County Meat Co. use pastured pork and beef to mix up our house recipe.

What You Get
Pork & beef meatball mix 
Bianco DiNapoli organic canned crushed tomatoes
Spaghetti 
Grated cheese
Pinch of parsley

What You’ll Need
Olive oil
Salt

Makes 3 servings

Active Time: 15-20 mins
Total Time: 20 mins

Step 1
Boil a pot of salted water and cook spaghetti according to the instructions on the package. Pick parsley leaves (you don’t have to be too exact), chop parsley and set aside.

Step 2
Meanwhile, scoop or roll meatballs to your desired shape and size—we usually go for large golf ball size. Heat a frying pan over medium heat with a bit of oil, and sear meatballs for about 3 minutes, flipping once and cooking 2 minutes longer. Once the meatballs are browned, add crushed tomatoes and simmer on low all together for at least 5 minutes (or longer!). 

Step 3
Strain and toss the pasta with a little olive oil and chopped parsley. Scoop the cooked meatballs and crushed tomatoes over the spaghetti and top with grated cheese! Enjoy with a side salad or a loaf of crusty bread.

Note: your meatball mix may arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until thawed, usually in under an hour.

Contains: milk, eggs, wheat.