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Slap Ya Mama Spaghetti & Meatballs





  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ½ cup red wine or ½ cup water
  • 1 can crushed tomatoes, 800     grams
  • 1 can tomato sauce, 225 grams
  • ¼ cup flat leaf parsley, minced
  • 1 tsp sugar
  • 1 ½ tsp Slap Ya Mama Original Blend Seasoning
  • 8 fresh whole basil leaves, chiffonade (thinly sliced topping)
  • freshly grated Parmesan cheese (topping)
  • 750 grams – 1 kg spaghetti pasta, cooked to package directions



In a large bowl, combine meat, garlic, breadcrumbs, Parmesan, eggs, parsley, Slap Ya Mama Original Blend and Slap Ya Mama Pepper Sauce.  Combine lightly with a fork.  Using your hands, lightly form approximately 16 meatballs; about 50mm in size each.  Place formed meatballs on a cookie sheet and place in freezer for 7to 10 minutes to help them become firm.

In a large 30cm skillet or pot, heat olive oil over medium heat.  Reduce heat to medium-low, very carefully place 5 to 7 meatballs in oil.  Brown meatballs on all sides, turning with a fork or spatula; approximately 10 minutes per batch. Removed and drain on a paper towel covered plate and set aside.  Discard the oil in the skillet but do not clean the skillet.


In the same skillet, add onions and garlic and sauté until translucent.  Add in crushed tomatoes, tomato sauce, wine or water, parsley, sugar and Slap Ya Mama Original Blend Seasoning.  Mix well and cook over medium heat for 15 minutes. Gently stir in meatballs, careful not to break up meatballs.  Reduce heat to a simmer, cover and cook over medium heat for 30 minutes.  Gently stir a couple of times during simmer.

Serve over spaghetti and top with Parmesan and basil.  Enjoy!