Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"On top of old Smokey,
all covered with cheese.
I lost my poor meatball..."
-Child’s rhyme

The refrigerator light goes on...

You can use bottled tomato sauce for this. I look for tomato sauce with 2 grams of fat per serving or less. Look carefully at the Nutrition Facts on the label because some jars list the serving size as 1/4 cup. This is about the only recipe that I have with this much sodium. Both the meatballs and the tomato sauce need enough salt to bring out their fresh flavors. It is still within the recommendations of a healthy amount of salt.

Pasta shapes

Most pastas are named for their shape. Conchiglie is the Italian word for shells for instance. Others include vermicelli (small grains), orzo (barley), farfalle (butterflies), eliche (spirals), cappelletti (little hats), etc.


Spaghetti and Meatballs

Servings = 1 | Serving size =4 meatballs with 2 ounces pasta and 1/2 ounce cheese

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

This recipe can be divisible by 2.

This recipe also requires making Meatballs

This recipe can easily be multiplied. If you are going to make more than 2 servings add about a quart of boiling water for each serving of pasta. You will need to make Meatballs first.

4 quarts water
2 ounces per serving spaghetti noodles
4 per serving meatballs
1/2 cups per serving tomato sauce
1/2 ounces Parmigiano-Reggiano

Place the water in a medium to large stockpot over high heat (depending on the amount of pasta to be cooked). When the water is boiling add the spaghetti noodles.

While the pasta is cooking place the meatballs and tomato sauce in a medium (or larger) sauce pan and heat gently over medium heat. When the sauce is hot reduce the heat to low.

When the pasta is done remove the noodles using tongs allowing them to drain. Place the noodles in the sauce with the meatballs and toss well.

Serve hot in a large bowl topped with the grated cheese.

Nutrition Facts

Serving size = 4 meatballs, 2 ounces pasta, 1/2 cup tomato sauce, 1/2 ounce grated Parmigiano-Reggiano

Servings = 1


Amount Per Serving

Calories 464 Calories from Fat 87
  % Daily Value
Total Fat 10g 15%
    Saturated Fat 5g 23%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 59mg 20%
Sodium 548mg 23%
Total Carbohydrates 60g 20%
    Dietary Fiber 4g 17%
    Sugars 7g  
Protein 32g  
Vitamin A 10% Vitamin C 27%
Calcium 22% Iron 32%
Vitamin K 10 mcg Potassium 852 mg
Magnesium 81 mg