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Spaghetti and Smoked Meatballs - Cowboy Kent Rollins

Prep Time 4 hours
Total Time 4 hours 55 minutes
Servings 6 to 8 servings


  • 1 lb. ground chuck
  • 1 lb. pork sausage
  • ½ tablespoon red pepper flakes
  • 2 tablespoons Italian bread crumbs
  • 1 tablespoon smoked paprika
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon roasted fennel seeds
  • ½ tablespoon Italian seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon Kent’s Original Seasoning or salt and black pepper to taste
  • 1 tablespoon coarse ground black pepper


  • 10 Roma tomatoes
  • 3 tablespoons dried parsley
  • 3 tablespoons dried basil
  • ½ cup chopped spinach
  • 8 garlic cloves
  • 2 white onions
  • 1 10 oz can Rotel green chiles and tomatoes drained
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 2 tablespoons Worcestershire sauce
  • 1 pound chopped mushrooms
  • 1 teaspoon fennel seeds
  • ½ cup red wine
  • Kent’s Original Seasoning or salt and pepper to taste
  • 16 oz. package spaghetti


  1. In a large bowl, combine the ground beef and sausage. Stir in the remaining seasonings and mix well with your hands. Cover and set in the icebox for at least 4 hours.
  2. Add the tomatoes to a large saucepan and cover with water. Cook over medium-high heat until the skins crack, about 5 minutes.
  3. Drain the tomatoes from the water and peel off the skins. Add the tomatoes, Peel the tomatoes, parsley, basil, spinach, garlic cloves, onions and Rotel. Blend until smooth.
  4. Pour the sauce into a large pot over medium-low heat. Stir in the italian seasoning, salt, Worcestershire sauce, mushrooms, fennel seeds and red wine. Season with Kent’s Original Seasoning or salt and pepper, to taste. Cover and let simmer for about 20 to 25 minutes.
  5. Clean and preheat the grill to 300 degrees F.
  6. Remove the meat from the fridge and form into 1½-inch balls and set aside.
  7. Place the meatballs on the indirect side of the grill. Close the lid and let them smoke for about 20 minutes. Move the meatballs over the direct heat and cook for another 5 minutes, rotating as they cook.
  8. Remove the meatballs from the grill and place them in the sauce. Simmer for about 30 minutes, stirring occasionally.
  9. Meanwhile, cook the spaghetti as directed on the package. Drain the pasta from the water. Top with meatballs and sauce and serve immediately.

Recipe Notes

Kent's Original Seasoning available at KentRollins.com