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A Twist on Spaghetti & Meatballs

This recipe combines the idea of Italian spaghetti & meatballs with the taste of meatloaf with macaroni & cheese."


1 lb. Ground pork or beef (or ½ of each)
1 egg, slightly beaten
6 Saltine crackers, crushed up
4 tbsp. Tomato paste
1 tbsp. Sriacha chili sauce or other hot chili sauce
1 tsp. Onion powder
1 tsp. Granulated garlic
¼ tsp. Pepper
¼ tsp. Salt
2 tsp. Minced garlic
¼ c. finely diced onion
¼ c. yellow (or other color) bell pepper, diced
Recipe makes approx. 24 meatballs.

12 oz. Regular or thin Spaghetti noodles, cooked
2 tbsp. Butter
2 tbsp. Flour
1 ½ c. shredded sharp cheddar
1 c. milk
1 tsp. Spicy brown mustard
¼ tsp. Granulated garlic
¼ tsp. Ground black pepper
¼ tsp. Salt


Pre-heat oven to 400 °F. Line a large (approx. 18”x12”) baking sheet with foil and set aside. Combine all ingredients in a medium sized bowl and mix well with a fork or your hands. Roll into 1 ½ - 2 inch balls and place about 1 inch apart on the baking sheet. You should be able to fit all of them on one sheet. Place in pre-heated oven and bake for about 30 minutes. While meatballs are baking, prepare spaghetti noodles according to package instructions.
Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until combined, continue whisking for about 1 minute. Slowly add milk while whisking so that lumps do not form. When mixture becomes smooth, add in the cheese and remaining ingredients, stirring until all cheese is melted and sauce is the desired consistency (about 2 minutes). Remove from heat.
Pour cheese sauce over spaghetti noodles and top with meatballs. Makes 4 servings.

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