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Playing Spaghetti-and-Meatball Meatballs with Marinara


  • 1 1/2 pounds ground sirloin
  • 2 tablespoons grill seasoning
  • 1 teaspoon ground allspice
  • 2 small onions, 1 grated and 1 finely chopped, divided
  • 1/2 pound spaghetti, broken into small pieces, cooked and cooled
  • 4 tablespoons EVOO Extra Virgin Olive Oil, divided
  • 3 cloves garlic, finely chopped or grated
  • Salt and ground black pepper
  • 1 28-ounce can diced tomatoes
  • 1/4 cup fresh basil, chopped


Serves: 6 to 8 as an appetizer


Preheat an oven to 400F.

In a large mixing bowl, combine the sirloin, grill seasoning, allspice, grated onion and spaghetti. Work the mixture together with your hands until well combined. Roll mixture into meatballs slightly larger than a golf ball and arrange them on a baking sheet. Drizzle with about 2 tablespoons EVOO and pop into the oven. Bake until deep golden brown and cooked through, 15-18 minutes.

While the meatballs are baking, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped onion and garlic to the pan, season with salt and pepper, and cook until tender, 5-6 minutes. Add the tomatoes to the pan and bring up to a bubble. Add the basil to the pan and simmer the sauce until thickened, about 5 minutes.

Serve the meatballs in a serving dish nestled in the marinara sauce.