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Inside Out Spaghetti & Meatballs


Inside Out Spaghetti & Meatballs

Serves 4


  • 1 pound lean grass-fed ground beef
  • 2 ounces Banza chickpea spaghetti
  • 1 egg, beaten
  • 1/2 cup pulverized GG crackers (6 crackers)
  • 1 tbsp dried oregano (or any Italian seasoning)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 jar of marinara sauce
  • Optional garnishes: fresh basil and parmesan cheese


  1. Cook spaghetti al dente, approximately 8 minutes. Drain and set aside to cool.
  2. Whisk egg in medium bowl. Add ground beef, pulverized GG crackers, oregano, salt and pepper. Combine all ingredients until throughly mixed.
  3. Form meat into 2-inch meatballs. Form approximately 14-15 meatballs. Flatten eat meatball into a patty.
  4. Use chopsticks or fork to twirl a few strands of spaghetti into a nest. Place each nest into the center of the meat patty and then roll back into a meatball, making sure that the spaghetti stays inside of the meatball.
  5. To cook meatballs in sauce, bring marinara sauce to a simmer and add to sauce pan. Cover and simmer for 30-35 minutes, until meatballs are cooked.
  6. To bake meatballs in oven, arrange meatballs on lined baking sheet coated with non-stick spray. Bake at 400 degrees for 25-30 minutes, until meatballs are cooked.
  7. Serve immediately with marinara sauce, freshly chopped basil, and grated parmesan if desired.

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