Black Spaghetti with Meatballs

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The striking contrast of the dark pasta and savory meatballs creates a dish that’s both eye-catching and delicious.

Prep Time2

Cook Time15

Total Time17

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 798kcal

Heat up water with salt in a medium-sized pot and wait for it to boil.
Water, dash Salt
Drop your spaghetti into your boiling water. Cook spaghetti as per package instructions.
7-8 ounces Black Spaghetti
Once the pasta is cooked, strain and keep aside to plate afterward.

In the meanwhile, heat up a skillet with the oil and place the meatballs into your skillet.
1 Tablespoon Oil, 8-10 Meatballs
Sear meatballs on all sides until golden brown.
When the meatballs appear cooked, stir in the crushed tomatoes with the seasoning, the onion powder, the garlic powder, the oregano, salt and black pepper.
2 Cups Crushed Tomatoes, ½ Teaspoon Onion Powder, ¼ Teaspoon Garlic Powder, 1 Teaspoon Oregano, Salt, Black Pepper
Mix it all well and briefly cook for 2–3 minutes over a medium to low-heat setting. Don't overcook or else your sauce will reduce too much. Take from the heat once done.

Plate up the still hot spaghetti and pour some tomato sauce with meatballs over the spaghetti. Enjoy!

Use about 3.5-4 ounces, or 100 to 114 grams, of black spaghetti per serving. That means for 2 people, about 7–8 ounces or about 200 to 250 grams.

Tip: Don't drop frozen meatballs into the hot oil because it will splash. Thaw your meatballs first.