My family eat mostly Japanese or Asian food at home, but once in a while I do cook American/western meals. Spaghetti Meatball is our kids’ favorite pasta, so for the sake of keeping recipes for my kids, I will add this recipe to my collection. This dish is super easy. It’s a perfect meal for Monday dinner after having busy weekend.
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- 4 servings spaghetti
- 1 Tbsp unsalted butterr
- 1 Tbsp parsley (fresh, finely chopped) (I used dried parsley today)
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic (minced)
- ½ onion (finely chopped)
- 1 jar Marinara sauce (1 jar = 25 oz or 790 g)
- 1 cube vegetable bouillon
- 1 pkg meatball (I used Trader Joe’s brand)
- 1 handful basil leaves (chopped)
- 1 handful shredded sharp cheddar cheese (or freshly grated cheddar)
- Freshly ground black pepper
- Cook spaghetti according to package directions (cook pasta al dente, usually 10-11 minutes). Reserve some pasta cooking water before you drain the pot. The water can be added to thin out a thick sauce. Drain the pasta in a colander and transfer to a large bowl. Add butter and sprinkle parsley. Mix and keep it warm.
- While cooking pasta, heat olive oil in a large skillet over medium high heat. Cook garlic until fragrant and add onion in it. Saute until onion is soft.
- Add Marinara sauce, bouillon cube, and meatballs. Toss basil leaves in it.
- Lower heat and cook until meatballs are cooked through.
- Add cheddar cheese and freshly ground black pepper, and mix all together. Serve immediately with the spaghetti.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.