CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Spaghetti and meatballs



  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2, 28 ounce cans crushed tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt


  • 455 grams ground beef
  • 455 grams ground pork
  • 2 egg, lightly beaten
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan, grated
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon canola oil
  • 1 package spaghetti
  • Extra grated parmesan for serving


  1. Bring a large pot of salted water to the boil.
  2. To a large pot over medium high heat add olive oil and garlic. Cook garlic for about two to three minutes and then add the tomatoes, oregano and salt and stir. Reduce heat to medium low and let simmer while you make the meatballs.
  3. To a large mixing bowl add ground beef and pork, eggs, breadcrumbs, parmesan, oregano, garlic and onion powder, salt and pepper. Mix well to combine. Form the mixture into two to three inch size meatballs.
  4. Line a large plate with paper towel and place a pan over medium high heat. Add canola oil to pan and sear the meatballs in batches. Once each meatball has a nice sear on all sides remove to paper towel lined plate.
  5. When all the meatballs have been seared, add them to the sauce. Let the meatballs hang out in the sauce for about 15-20 minutes or until fully cooked.
  6. Once the water is boiling, add the spaghetti and cook according to the package directions. Drain pasta and reserve 1/2 cup of pasta water.
  7. Add cooked spaghetti and pasta water to the pot with the sauce and meatballs. Mix thoroughly and serve with grated parmesan.

Follow Jason Skrobar:

You might like

View All Recipes
Freezer Friendly Stromboli Freezer Friendly Stromboli
Quick cauliflower soup Quick cauliflower soup
Pea gazpacho Pea gazpacho
Green gazpacho with roasted garlic Green gazpacho with roasted garlic