Macro-friendly, High Protein Spaghetti & Smashed Meatballs
  1. Add all meatball ingredients to a bowl and mix thoroughly. Form into large meatballs and place on a sheet pan (I formed into 14 XL meatballs). Place to side.

  2. For the sauce, heat 1 Tbsp oil in a large pot and cook onions until browned. Add another 1 Tbsp oil, minced garlic & tomato paste; cook 3–4 minutes. Add crushed tomatoes, bone broth & water and bring to a simmer.

  3. Bake meatballs at 400°F for 10 minutes, then broil on high for 7 minutes. Pour any rendered juices into the sauce. Smash meatballs flat with a spatula or spoon, then broil another ~7 minutes until deeply browned with crispy edges.

  4. Add spaghetti directly to the simmering sauce (break in half if needed to fit), along with salt & Italian seasoning. Simmer uncovered, stirring frequently, until pasta is tender and the sauce reduces, about 20–30 minutes.

  5. Add smashed meatballs and mix thoroughly so the beef breaks up and integrates with the pasta. Continue simmering to desired thickness. Finish with basil.

  6. Divide into 10 servings, top with Parmigiano Reggiano, and enjoy!

Course🍽️Main Course

Diets🥜Nut-free🍬Low-sugar...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

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