• For the Garlic Bread Cones:
  • 1 pound store bought pizza dough
  • 1/2 cup of unsalted butter (1 stick)
  • 4 cloves of garlic, minced
  • 1/2 teaspoon salt
  • For the Meatballs:
  • 1 pound ground beef
  • 1/3 cup fresh parsley leaves, chopped
  • 1/4 cup breadcrumbs
  • 1/4 cup milk
  • 2 cloves garlic, grated
  • 1 large egg
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • For the spaghetti:
  • 1 pound spaghetti
  • 2 cups marinara sauce
  • Chopped parsley, for serving


  1. Preheat the oven to 400 degrees
  2. On a lightly floured surface, cut your pizza dough into four equal sections. Roll each section into a long rope, about 24 inches long and 1/2 inch thick. Make a cone using a piece of paper and wrap the paper in aluminum foil.
  3. Repeat this 4 times. Spray each cone with non-stick cooking spray and carefully wrap each rolled rope dough around the cone starting from the bottom of the cone. Tuck each edge into to seal and press around the edges to secure the cone. Place seal side down on a foil lined baking sheet.
  4. In a small saucepan over medium low melt the butter, garlic and salt. Brush half of the butter mixture evenly onto the outside of the cones. Place in the oven and bake until golden brown, about 20 minutes.
  5. In a large bowl combine the beef, parsley, breadcrumbs, milk, garlic, egg, parmesan and 1 teaspoon each salt and pepper. Form 24 1 1/2-inch meatballs.
  6. In a medium saucepan combine the marinara with 3/4 cup water and bring to a simmer over medium heat. Add the meatballs to the sauce and simmer for 20 minutes or until cooked through. Cook pasta according to package instructions. Once the meatballs are finished, carefully remove them to a bowl using a slotted spoon. Stir in the cooked spaghetti with the sauce and toss to coat.
  7. Remove the cones from the oven and brush with remaining garlic butter, grated parmesan and parsley then let cool for 5 minutes, gently remove from the aluminum cone. Holding a cone place twirl spaghetti into each cone and top with meatballs. Repeat with the remaining cones and serve immediately with parsley.