Spaghetti + Meatballs for Two

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Spaghetti + Meatballs for Two


  • 1 package Cappello’s Spaghetti
  • Spaghetti Sauce:
  • 1 (28 ounce) can whole tomatoes with basil
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, minced
  • 1 bay leaf
  • 3 leaves fresh basil, chopped
  • 1/8 teaspoon dried oregano
  • Pinch of sea salt
  • Freshly ground black pepper
  • Fresh basil
  • Meatballs:
  • 1 egg, lightly beaten
  • 3 tablespoons gluten-free bread crumbs
  • 2 tablespoons chopped onion
  • 1 tablespoon grated Parmesan
  • 1/8 teaspoon pepper
  • 1/4 pound ground beef
  • 1/4 pound Italian sausage
  • 2 teaspoons Italian seasoning


  • Drain tomatoes, setting the juices aside in a separate bowl. Place tomatoes in a food processor and pulse for 20-30 seconds, until finely chopped.
  • Heat olive oil in a medium saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 2 minutes. Add garlic, and cook 30 seconds more. Stir in tomatoes and reserved juices. Season with salt, increase heat to medium-high and bring to a boil. Immediately reduce heat to low, add bay leaf, and simmer 30 minutes.
  • Stir in basil and oregano, and season with pepper, Remove from heat and remove and discard bay leaf.
  • To make the meatballs, combine all ingredients in a large bowl, and stir until well combined. Form into 2-inch meatballs.
  • In a large skillet, brown meatballs over medium heat 5-8 minutes. Add spaghetti sauce and bring to a boil. Reduce heat and simmer, uncovered, for 20-30 minutes or until heated through.
  • Cook spaghetti according to package directions. Serve warm with meatballs, sauce and a sprinkle of Parmesan.

Additional Info

  • Serves: 2
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes