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Midland Living Magazine

Beef Loving Texans Spaghetti & Meatballs

Recipe courtesy of: Chef Tiffany Blackmon and promoted by  beef loving texans 



  • 1 Lb. ground sirloin (90% lean or leaner)

  • 1 egg, slightly beaten

  • 1 clove garlic, minced

  • ½ cup Panko bread crumbs

  • ¼ cup freshly grated Parmesan cheese

  • ½ tsp. dried basil

  • ½ tsp. dried parsley

  • ½ tsp. salt

  • ½ tsp. coarse ground black pepper

Marinara Sauce

  • 1, 28-ounce can diced fire roasted tomatoes

  • 1 cup chopped onion

  • 2 cloves garlic, chopped

  • 2 Tbsp. olive oil

  • 1/8 tsp. red pepper flakes

  • ½ tsp. salt

  • ¼ tsp. dried basil

  • ¼ tsp. dried oregano

  • ¼ tsp. dried parsley

  • 8 ounces spaghetti, cooked

  • Grated Parmesan cheese (optional)



  1. Heat oven to 350 F.  In a large bowl, combine ground beef and all ingredients, mixing lightly but thoroughly (do not pack).  Gently shape mixture into twelve meatballs. Place on a broiler pan. Bake in a 350 oven 25-30 minutes or until done.  

Marinara Sauce

  1. Heat oil in a medium saucepan on medium-high heat until hot, saute onion and garlic until translucent, about 3-4 minutes.  Add tomatoes, basil, oregano, parsley, salt and red pepper flakes; stir to combine. Lower heat and simmer 45 minutes, stirring occasionally.   

  2. Remove from heat, allow mixture to cool.  Using an immersion blender or food processor, blend to desired consistency.  

  3. Combine meatballs and marinara sauce in a large saucepan; heat thoroughly, stirring occasionally.  Serve over spaghetti; sprinkle with Parmesan cheese if desired.

Nutrition Information

Nutrition information per serving: Calories 480; Total fat 20g (Sat. fat 6g; Trans fat 0g); Cholest. 75mg; Sodium 1340mg; Total Carb. 40g; Fiber 4g; Total Sugars 7g; Protein 32g; Vit D (0% DV); Calcium (10% DV); Iron (30% DV); Potas. (20%DV)

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