Old faithful spaghetti and meatballs

I don’t remember the last time I actually had meatballs with my spaghetti but after the suddenly depressing weather we just had, I needed to whip up something nice and filling.

I’m all about a quick meal. The notorious fake cook. Because spaghetti and meatballs is really a plain dish, it’s almost disrespectful not to jazz it up.


  • 1/2 onion
  • 1/2 green bell pepper
  • one small squash
  • one garlic clove
  • a few handful of cherry tomatoes, halved
  • pre-packaged meatballs (don’t judge me, I was tired)
  • one box of vermicelli pasta
  • seasonings


Boil your water for your pasta. Add your salt and whatever seasonings you like to flavor the water. I usually use salt, garlic salt and oil. Cook until al-dente. Strain and let it rest.

In another pan, I heated some oil and butter, then I sautéed the onion until golden brown. Next, I added the garlic, tomatoes, squash and bell pepper. I stirred it around for about 3-5 minutes. Don’t let it burn!

I removed the veggies and added the meatballs. Add a touch of olive oil to the pan. Not too much as the meat will create its own juices. Once the meat is cooked all the way through, I added the veggies back to the pot.


Toss in your spaghetti sauce and additional seasonings to your liking and voila!


  1.  You probably don’t care how I made my spaghetti because…who doesn’t know how to make spaghetti.
  2. I need to stop taking pictures with my phone. I bought a real camera for a reason.

Good. Night.

miss lucy

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