All recipes · Dinner · confidence: high

Spaghetti & Smashed Meatballs

Name: Spaghetti & Smashed Meatballs
Cook time: 4 min
Total time: 4 min
Ingredients: 1360 g ground beef 93/7, raw; 40 g parmesan cheese, grated, as sold; 5 g dry yeast; 30 g olive oil, as sold; 27 g salt, dry; 3 g italian seasoning, dry; 9.7 g garlic powder, dry; 2.3 g black pepper, dry; 2.3 g baking soda, dry; 30 g olive oil, divided, as sold; 300 g onion, raw; 80 g garlic, raw; 170 g tomato paste, canned; 1600 g tomato, raw; 900 g beef broth/stock, as sold; 900 g pasta, dry (uncooked); 600 g water, as sold; 0.5 g salt, dry

694 kcal46.5 g protein84.6 g carbs18.5 g fat10 servings

Ingredients (raw weights)

1360 g ground beef 93/7, raw
40 g parmesan cheese, grated, as sold
5 g dry yeast
30 g olive oil, as sold
27 g salt, dry
3 g italian seasoning, dry
9.7 g garlic powder, dry
2.3 g black pepper, dry
2.3 g baking soda, dry
30 g olive oil, divided, as sold
300 g onion, raw
80 g garlic, raw
170 g tomato paste, canned
1600 g tomato, raw
900 g beef broth/stock, as sold
900 g pasta, dry (uncooked)
600 g water, as sold
0.5 g salt, dry

Steps

Add all meatball ingredients to a bowl and mix thoroughly. Form into large meatballs and place on a sheet pan (I formed into 14 XL meatballs). Place to side.
For the sauce, heat 1 Tbsp oil in a large pot and cook onions until browned. Add another 1 Tbsp oil, minced garlic & tomato paste; cook 3–4 minutes. Add crushed tomatoes, bone broth & water and bring to a simmer.
Bake meatballs at 400°F for 10 minutes, then broil on high for 7 minutes. Pour any rendered juices into the sauce. Smash meatballs flat with a spatula or spoon, then broil another ~7 minutes until deeply browned with crispy edges.
Add spaghetti directly to the simmering sauce (break in half if needed to fit), along with salt & Italian seasoning. Simmer uncovered, stirring frequently, until pasta is tender and the sauce reduces, about 20–30 minutes.
Add smashed meatballs and mix thoroughly so the beef breaks up and integrates with the pasta. Continue simmering to desired thickness. Finish with basil.
Divide into 10 servings, top with Parmigiano Reggiano, and enjoy!
Adjust serving size based on your needs:
10 servings = 665 Cals, 50g Protein
13 servings = 510 Cals, 38g Protein
15 servings = 445 Cals, 33g Protein

Recipe by @stealth_health_life · original post. Creator states 665 kcal and 50 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 566 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.