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Nutrition Facts
Serving Size 421 g
(Approx. 6 Servings)
Amount Per Serving
Calories 720 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 95 mg 32%
Sodium 650 mg 27%
Total Carbohydrate 75 g 25%
Dietary Fiber 5 g 20%
Sugars 12 g
Protein 30 g
Vitamin A 6% Iron 45%
Vitamin C 80% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Scratch Made Spaghetti and Meatballs
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

16 Oz H-E-B Organics Spaghetti
1 1/2 Lb H-E-B Natural Ground Pork 90/10
1 1/2 Lb H-E-B Prime Ground Chuck 80/20
1 cup(s) Pecorino Romano Cheese, grated, plus more for garnish
1 cup(s) H-E-B Italian Panko Bread Crumbs
3 H-E-B Cage Free Large Brown Eggs
1/2 cup(s) fresh Italian parsley, chopped, additional for garnish if desired
2 Tsp kosher salt
2 Tsp H-E-B Cracked Black Pepper
1/4 cup(s) H-E-B Organics Canola Oil
24 Oz Four J Meatball Sauce
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Bring a large pot of salted water to a rolling boil, add pasta and cook to al dente. Drain almost all water, leaving 1/2 cup in the pot with the pasta. Set aside.
In a large metal bowl, combine ground meats, Parmesan, bread crumbs, eggs, parsley, salt and pepper and 2 cups of ice cold water. *Water must be ice cold.
Mix everything well by hand to fully incorporate ingredients. Roll into 20 to 30 golf ball sized meatballs.
Set a large non-stick skillet over medium-high heat, add canola oil and allow to get hot approximately 1 minute.
Pour one jar of Four J Meatball Sauce into a separate pot on medium heat.
Add meatballs to hot oil and fry in batches, turning them every few minutes until meatballs are cooked on all sides.
Once meatballs are cooked, remove from oil and place directly into the meatball sauce, completely coating them.
Without draining the oil, use tongs to add al dente pasta to the frying pan and top with meatball sauce. Toss pasta and sauce in the pan until noodles are completely coated.
For each serving, transfer coated spaghetti from the frying pan to a plate. Use tongs to add 3 meatballs then top with more meatball sauce. Garnish with additional cheese and parsley, if desired.
Chef's Note: These meatballs are a great versatile protein for dinners; add leftover meatballs to rolls for easy sandwiches!


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