Tweaked Spaghetti & Meatballs

Tweaked Spaghetti & Meatballs

FN_Ina Garten Real Meatballs and Spaghetti.tifJust made this for dinner last night and everyone in the family loved it!  Yay!

This is classic spaghetti & meatballs with a little twist.  I substituted ground beef with Jimmy Deans Sausage – SAGE flavored.  My family prefers the taste of the Sage flavor over Jimmy Deans Italian.

Feel free to play around with the ingredients to make perfect for your family 🙂


1 pound Jimmy Deans Sausage – Sage

1 cup*** Italian Style Bread crumbs.  (I like Vigo – the kind I buy has delicious Romano Cheese as well as very zesty spices.  Cuts down on the steps and ingredients.)  The amount of bread crumbs depends on the consistency you and your family prefers.  The more breadcrumbs, the denser the meatball.  Or would it sausageball?

1 large egg

Onion Powder to your taste (I use about a 1/2 tbsp)

Garlic Powder to your taste

Tablespoon olive oil

OPTIONAL: 1/3 cup of margarine or butter.


1. In a medium mixing bowl, combine sausage, bread crumbs, egg, onion powder and garlic powder.  Mix well using your hands to really squish it together.  I use cheapy latex gloves for easier clean up.  You can also add more breadcrumbs if you need more consistency to the meat mixture.

2. Heat oil and margarine/butter (if using) in a skillet over medium heat.  Once butter is melted or oil hot, add the meatballs.  I usually cover them up to help the cooking process along.  Be careful not to have your oil/butter too hot.  It will scorch the outer layer of the meatball.  But, if you like charred sausage, I guess go ahead.  Just make sure it’s not raw in the middle 🙂

3.  After approximately 5 – 7 minutes, roll the meatballs over so the top side gets to brown in the oil/butter.  Let cook for addition 5 – 7 minutes or until done.

***If you like meatballs with no sauce (ahem, my kids) you can be finished and proud of your meat/sausageballs***

4. Uncover and add about 1 – 2 cups of your favorite spaghetti sauce.  Stir around the meatballs until completely covered.  I don’t drain the meatballs before I do add a little sauce, the oil/butter combo with sausage juices gives the sauce a great flavor.

You’re done!

I served these with Barilla Veggie Spaghetti, sauteed broccoli & cauliflower, and a slice of garlic bread.

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