Spaghetti and Steakburger Meatballs

Spaghetti and Steakburger Meatballs


  • 1 lb pack of La Cense Steakburger Meatballs
  • 1 lb spaghetti
  • Salt for pasta water
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, crushed or chopped
  • 1 cup beef stock
  • 1 (28oz) can of crushed tomatoes
  • Handful chopped flat-leaf parsley
  • 10 leaves fresh basil, torn or thinly sliced
  • Grated Parmigiano-Reggiano or Romano cheese to taste


Take the meatballs out of the fridge or freezer and allow to thaw through at room temperature. Preheat oven to 425° F. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Bake balls for six to eight minutes, until they heated through. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Sauté 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs, sauce and extra grated cheese.

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