Spaghetti & Meatball Ring

We start this recipe by making meatballs, but if you want to start with the frozen kind, we won't judge. And even though homemade marinara would be easy enough, we always use the jarred kind.
Spaghetti & Meatball Ring


  1. 3/4 lb. ground beef
  2. 1/2 c. finely chopped onion
  3. 1/3 c. bread crumbs (preferably Italian)
  4. 1/4 c. plus 2 tbsp. grated parmesan, divided
  5. 1/4 c. chopped parsley, plus more for garnish
  6. 1 egg, lightly beaten
  7. 2 cloves garlic, minced
  8. Kosher salt
  9. Freshly ground black pepper
  10. 1 tbsp. extra-virgin olive oil
  11. 1/2 lb. spaghetti
  12. 2 c. marinara sauce
  13. 2 tubes crescent dough
  14. 1 1/2 c. shredded mozzarella


  • Preheat oven to 400°. In a large bowl, mix together ground beef, onion, bread crumbs, ¼ cup Parmesan, parsley, egg and garlic until combined. Season with salt and pepper. Shape mixture into small meatballs (about 1”) and place on baking sheet. Drizzle with oil.
  • Bake until mostly cooked through, 12 to 15 minutes. Reduce oven temperature to 375°.
  • Meanwhile, make pasta. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain.
  • Line a large baking sheet with parchment paper. Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment. Top with spaghetti then nestle baked meatballs on top. Spoon about 1 cup marinara sauce over meatballs and spaghetti then sprinkle mozzarella on top. Gently roll up.