Spaghettini and Meatballs with a Jamaican Twist
This Spaghettini & Meatballs recipe is the perfect blend of comfort and bold, homemade flavor. We start by grinding our own chuck roast and sirloin for the freshest, juiciest meatballs ever—then season them with Jamaican green seasoning and garlic herb for a delicious twist. Simmered in a rich tomato sauce and served over delicate spaghettini, this dish brings together traditional Italian comfort and the vibrant flavors we love. Whether you’re feeding the family or craving a warm, cozy dinner, these tender, flavorful meatballs and silky noodles deliver pure satisfaction in every bite.
Equipment
Ingredients
For the Meatballs:
- 1 lb sirloin beef , cubed – adds a clean, beefy flavor.
- 1 lb chuck roast , cubed – adds fat and juiciness.
- 3 tbsp Jamaican green seasoning – our island secret for bold flavor.
- 1 tbsp garlic herb seasoning – adds depth and herby aroma.
- ½ small onion , finely grated – keeps the meatballs moist.
- 2 cloves garlic , minced – boosts that savory punch.
- 1 large egg – helps bind the mixture together.
- ½ cup breadcrumbs – for structure and softness.
- ¼ cup grated Parmesan cheese – adds richness and umami.
- Salt and black pepper , to taste – essential seasoning.
- Olive oil (for searing or brushing)
For the Tomato Sauce: ( or just use store bought)
- 2 tbsp olive oil
- 1 small onion , finely chopped
- 3 cloves garlic , minced
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 3 tbsp green seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp sugar (balances acidity)
- Salt and pepper to taste
- Fresh parsley or basil for garnish
For the Pasta:
- 1 lb spaghettini (or spaghetti)
- Salt for boiling water
- 1 tbsp olive oil
Instructions
Step 1: Grind Your Meat
- Start with cold cubes of sirloin and chuck roast. Feed them through your AAOBOSI Meat Grinder Electric using the medium plate. The combination gives a perfect ratio of lean-to-fat — juicy yet not greasy.
- Once ground, lightly mix the meat with your hands. Don’t overwork it; you want it tender.
Step 2: Season the Meatballs
- In a large bowl, combine the ground meat, Jamaican green seasoning, garlic herb seasoning, onion, garlic, egg, breadcrumbs, Parmesan, salt, and pepper.
- Mix until just combined. Roll into golf ball-sized meatballs. The mixture should hold together without feeling dry.
Step 3: Sear the Meatballs
- Heat a drizzle of olive oil in a large skillet. Sear the meatballs on all sides until browned — this locks in flavor. You can also bake them at 400°F (200°C) for about 18–22 minutes if you prefer less oil.
- Set them aside while you make your sauce.
Step 4: Make the Sauce ( or just use store bought)
- In the same skillet, add a bit more olive oil, then sauté the onion until soft and translucent. Add garlic and cook for 30 seconds until fragrant. Stir in the tomato paste, crushed tomatoes, basil, oregano, green seasoning, sugar, salt, and pepper.
- Simmer the sauce for about 15–20 minutes. Add your meatballs to the sauce and let them simmer together for another 10–15 minutes so all the flavors marry beautifully.
Step 5: Cook the Spaghettini
- In a large pot of salted boiling water, cook the spaghettini until al dente. Drain and toss with a bit of olive oil to prevent sticking.
Step 6: Bring It All Together
- Add pasta to the sauce if you like your pasta saucy. If not move to next step.
- Plate your spaghettini first, then spoon the meatballs and sauce on top. Garnish with fresh parsley, a sprinkle of Parmesan, and if you’re like us — a drizzle of Jamaican pepper sauce for a fiery twist.
Nutrition
Serving: 5gCalories: 3928kcalCarbohydrates: 409gProtein: 267gFat: 131gSaturated Fat: 41gPolyunsaturated Fat: 14gMonounsaturated Fat: 68gTrans Fat: 3gCholesterol: 748mgSodium: 1691mgPotassium: 4774mgFiber: 22gSugar: 28gVitamin A: 803IUVitamin C: 20mgCalcium: 733mgIron: 30mg
Tried this recipe?Let us know how it was!
