My family eat mostly Japanese or Asian food at home, but once in a while I do cook American/western meals. Spaghetti Meatball is our kids’ favorite pasta, so for the sake of keeping recipes for my kids, I will add this recipe to my collection. This dish is super easy. It’s a perfect meal for Monday dinner after having busy weekend.
- 4 Serving Spaghetti
- 1 Tbsp. butter
- 1 Tbsp. fresh parsley, finely chopped (I used dried parsley today)
- 2 Tbsp. olive oil
- 3 cloves garlic, minced
- ½ Onion, finely chopped
- 1 jar Marinara sauce
- 1 cube/pkg vegetable bouillon
- 1 pkg meatball (I used Trader Joe’s brand)
- 1 handful basil leaves, chopped
- 1 handful shredded sharp cheddar cheese (or freshly grated cheddar)
- Freshly ground black pepper
- Cook spaghetti according to package directions (cook pasta al dente, usually 10-11 minutes). Reserve some pasta cooking water before you drain the pot. The water can be added to thin out a thick sauce. Drain the pasta in a colander and transfer to a large bowl. Add butter and sprinkle parsley. Mix and keep it warm.
- While cooking pasta, heat olive oil in a large skillet over medium high heat. Cook garlic until fragrant and add onion in it. Saute until onion is soft.
- Add Marinara sauce, bouillon cube, and meatballs. Toss basil leaves in it.
- Lower heat and cook until meatballs are cooked through.
- Add cheddar cheese and freshly ground black pepper, and mix all together. Serve immediately with the spaghetti.