Spaghetti & Meatballs Texas Butter Recipe

Spaghetti & Fancy Pants Meatballs

Tweaked out meatballs turned out pretty good if ya love garlic n cheese. Easy to knock out and depending on the head count of your herd, plenty leftover to freeze or make some sandwiches. Keep reading
The gravy is homemade and one I hope to figure out how to make available. Always stretched for the time making my own doesn't happen often. Personally, I like Prego gravy in a pinch but whatever you dig go with that one. Note there is no salt added to balls because I figured the parm and pepperoni would take care of it. It did.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 1488kcal
Author Shawn


Ball Parts

  • 2 pounds ground meat
  • 2 cups parmigiano cheese shredded
  • 15 ounce ricotta cheese
  • 6 tsp garlic ='s 6 cloves rough chopped
  • 1 cup bread crumbs
  • ¼ cup pepperoni ¼ inch cut pieces
  • ¼ cup basil chopped fresh
  • 4 oz eggs ='s 2 eggs

Other Parts

  • 12 oz angel hair pasta ='s 1 pack
  • 1 tsp salt
  • 2 tbs olive oil
  • 1/2 tbs basil chopped garnish


Ball Bake

  • Start oven at 350 degrees
  • Take a cookie sheet and lay parchment paper over it.
  • If you have a grate that will fit on cookie sheet put that on there too.. Otherwise you can put balls on parchment.
  • Get out a pretty good sized bowl.
  • Scramble eggs in a smaller bowl.
  • Dump all the “Ball Ingredients” in large bowl (eggs too).
  • Mix well with hands. This will take a little time and make hands frosty. Keep going champ mix it good.
  • Roll ball mixture to whatever size you want. Mine are about 2 ½ inches.
  • Place evenly on cookie sheet until full.
  • Throw in oven and cook for 30 minutes and check for problems.
  • Shut door and cook for another 30 minutes.
  • Done

Have it your way :)

  • Fill pot of water to boil pasta.
  • Add some olive oil. This will help it not stick together.
  • Add salt, don’t be scared. When I boil pasta I make the water semi salty. Not brine but taste-able.
  • Cook pasta according to the package.
  • Strain, add another drip or 2 of olive oil, and stir into pasta.
  • Plate everything up. Sprinkle some parm and fresh basil.
  • Wala!


Woops! Just realized there is no Texas Butter in here…


Serving: 355g | Calories: 1488kcal | Carbohydrates: 89g | Protein: 87g | Fat: 84g | Saturated Fat: 36g | Cholesterol: 354mg | Sodium: 1869mg | Potassium: 1068mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1115IU | Vitamin C: 1.6mg | Calcium: 946mg | Iron: 8.2mg