Not So Traditional Spaghetti and Meatballs

Eve 0

"Everyone will wonder what you did differently this time around. The secret is cilantro. Cilantro is wonderful in guacamole but it takes on a whole different flavor in these delicious meatballs. Trust me, I've made these for many potlucks and everyone always loves them. Even people who swear they hate cilantro."

Ingredients 1 h 40 m {{adjustedServings}} servings 403 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 3338 mg
  • 134%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine beef, salt, oregano, basil, black pepper, chili powder, and garlic powder in a large bowl until well mixed. Stir in onion, cilantro, and garlic until evenly distributed. Make a well in the center of the beef mixture and add eggs and bread crumbs. Gradually incorporate eggs and bread crumbs into meat mixture by mixing the meat into the well. Shape meat into balls that are slightly smaller than a golf ball.
  3. Heat vegetable oil in a large skillet over medium heat; pan-fry meatballs in batches until browned on all sides, about 10 minutes. Transfer to a paper towel-lined plate to drain. Arrange meatballs in a large baking dish and cover with pasta sauce.
  4. Bake in preheated oven until meatballs are no longer pink in the center and pasta sauce is hot and bubbly, about 45 minutes. Allow meatballs and sauce to rest for 15 minutes before serving.
Tips & Tricks
Algerian Kefta (Meatballs)

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  • Cook's Notes:
  • Your onion, garlic, and cilantro MUST be finely chopped or you'll have big chunks sticking out of your meatballs. I chop everything by hand, I tried using a food processor before and it turned my onion into mush. If you need to you can use up to 3 jars of Prego(R) to cover all the meatballs you have made. The meatballs will give the sauce you use a wonderful flavor. These are great for making a day in advance, they taste even better the next day.
  • Your mix should be moist but not gooey. Everything should hold easily when you try and form your meatballs without having to press the mix together too much. Too dry? Add more egg. Too wet? More breadcrumbs.
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Reviews 2

  1. 3 Ratings


I apologize for having used oatmeal instead of Italian seasoned bread crumbs, but when I saw all the wonderful herbs in this recipe just I had to try it - regardless that I lacked bread crumbs in the pantry! I would have liked these flavorful little meatballs much more had they not been so salty. I will make these again (the oatmeal worked fine, by the way), but experiment by cutting the salt in half. Made per recipe, the salt is waaaay too much.


I took the previous reviewer's suggestion and halved the salt but it was still too salty. I really don't think you need any extra salt for this recipe.