Ariel & Ned Fulmer & Kiano Moju

Serves 2


Beef Meatballs

  • 1 pound ground beef
  • ¾ cup plain bread crumbs
  • ½ cup whole milk
  • 1/3 cup grated Parmesan
  • ¼ medium yellow onion, finely diced
  • 1 teaspoon dried oregano
  • 1 large egg
  • Salt and pepper, to taste

Veggie Meatballs

  • 3 tablespoons olive oil
  • 12 ounces mushrooms, finely chopped
  • ½ medium yellow onion, finely diced
  • ½ cup quick-cooking rolled oats
  • ½ cup plain bread crumbs
  • 1/3 cup grated Parmesan
  • 1 teaspoon dried oregano
  • 2 large eggs
  • Salt and pepper, to taste


  • ½ pound spaghetti
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • ½ teaspoon red chili flakes
  • 1 (28-ounce) can crushed tomatoes
  • Salt and pepper, to taste
  • ½ cup fresh basil leaves
  • Grated Parmesan, to serve

Introducing: The Date Night Cookbook's Ned's Spaghetti & Meatballs.

Treat your date to a meal worthy of Lady and the Tramp by serving meatballs on a big, satisfying plate of spaghetti with a glass of red wine (or Ariel’s personal favorite to drink with any meal—a cold glass of Chardonnay). You can make the meatballs whatever size you want, but we’ve found palm-sized, or about 2 ounces, is best for leftovers. We’ve included both meat and vegetarian recipes for this Italian staple that are equally delicious. Pro tip: Make the meatball mixture the day before and store in the fridge for the best flavor.

Beef Meatballs Instructions 

Step 1
Preheat the oven to 350°F.

Step 2
In a large mixing bowl, combine all the meatball ingredients. Use your hands to mix together until well combined.

Step 3
Divide and shape into 8 balls, about 2 ounces each, and set rolled meatballs onto a parchment-lined baking sheet. Bake for 20 to 25 minutes until browned.

Veggie Meatballs Instructions

Step 1
Preheat the oven to 400°F.

Step 2
Heat a large saucepan over medium-high heat. Add 2 tablespoons olive oil, mushrooms, and onion and sauté until the liquid has cooked off and the mushrooms have slightly browned, about 10 minutes.

Step 3
Add cooked mixture to a large mixing bowl. Combine all the remaining veggie meatball ingredients and use your hands to mix until well combined. Season with additional salt and pepper to taste.

Step 4
Allow to chill in the fridge for at least 2 hours, up to overnight.

Step 5
Divide and shape into 8 to 10 balls. Set the shaped meatballs onto a parchment-lined baking sheet. Drizzle the tops with 1 tablespoon oil, gently rolling the balls to coat completely. Bake 12 to 15 minutes until the bottoms have browned and they’re firm in texture.

Pasta Instructions

Step 1
Bring a pot of lightly salted water to a boil and cook pasta according to package directions. Drain and allow to cool.

Step 2
Add olive oil, garlic, and chili flakes to a saucepan and set over medium-low heat. Once garlic is fragrant, add the tomatoes and season with salt and pepper. Bring to a gentle simmer and add the cooked meatballs. Simmer for an additional 5 minutes.

Step 3
Turn off heat and stir sauce into the cooked and drained pasta, tossing to coat. Serve with fresh basil and grated Parmesan. 

Copyright (c) 2021 Fulmer Media, Inc.

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