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Spaghetti with Italian Meatballs Recipe

Spaghetti with Italian Meatballs Recipe photo by Taste of Home

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Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."

This recipe is:

Healthy

Diabetic Friendly

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Spaghetti with Italian Meatballs Recipe

Prep: 20 min. Cook: 1-1/4 hours

Yield: 10 Servings

20 75 95

Ingredients

3/4 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef (90% lean)
2 teaspoons olive oil
1 package (16 ounces) spaghetti

Directions

In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.

Nutritional Facts 3 meatballs and 1/2 cup sauce with 2/3 cup spaghetti equals 368 calories, 9 g fat (3 g saturated fat), 73 mg cholesterol, 661 mg sodium, 50 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1/2 fat.

Originally published as Spaghetti with Italian Meatballs in Light & Tasty June/July 2006, p63

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Spaghetti with Italian Meatballs

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Reviewed on Feb. 13, 2013 by Janet Burkhart

Made this for dinner this evening. My husband and son loved it. I also baked the meatballs @400 for 15 minutes. Will be making this again.

Reviewed on Jan. 29, 2013 by smartcookmaster

this recipes is amazing.I made it for my parents on Sunday and they loved it.i am so making this again!!!!!

Reviewed on Oct. 23, 2011 by bingobrilla

This is a great meatball recipe, I will keep this as a favorite for sure.

Reviewed on Aug. 01, 2011 by Hannah0418

DELISH!!! a definate keeper. i used 1/2 cup quick oats instead of soaked bread. the leftovers the next day were even better.

Reviewed on May. 03, 2011 by beachnutFL

Very tasty and easy to make.

Reviewed on Feb. 16, 2011 by tnewell

I used whole grain bread since that was what I had on hand & baked the meatballs at 400 degrees for 15 min, then added them to the sauce for another 20 minutes. To the sauce I added 1/4 tsp of red pepper flakes for some heat. It was delicious!

Reviewed on Aug. 03, 2010 by gk33061

I've been making the same spaghetti sauce recipe for several years. When I saw this recipe, I had to try it. It's simple to make and delicious. My son said it tasted like "restaurant food." Thanks for a great recipe.

Reviewed on Aug. 02, 2010 by Miguet

EXCELLENT!! The only thing I add was a bay leaf and a little sugar. I think the brand of tomatoes I used may be the reason for the sugar, but I always put a bay leaf in spaghetti sauce. This should be budget meal since it makes a large quanity for so few ingredients. I froze the extra's and I am looking forward to a hot meat ball sandwich (maybe a little melted prevolone cheese on top) this winter!! this is definately a keeper. I also like the dry herbs since they are always in my pantry ... good for those days when running to the store is one more issue to deal with.

Reviewed on Jul. 29, 2010 by grensrud

This was very good, my 20 month old gobbled this up like crazy. Recipe makes A LOT though so next time I will probably either freeze half of it or cut the recipe in half. It's a week later and I still have 8-10 meatballs with sauce in the fridge. I did use whole wheat bread in place of the white bread to make it a bit healthier. Was very good and will make again!

Reviewed on Jul. 23, 2010 by Flowerlady1944

I have a wonderful and ancient recipe for spaghetti sauce that I love, but my only good recipe for meatballs takes a lot of time. I saw this recipe today in my online newsletter. It looks great. . .I will try it for my visiting family when the weather cools down. I want to thank Sharon Crider for giving us this very good recipe. Hey Sharon...I was born in Kansas City, Missouri. I had relatives in Kansas City, Kansas too. We enjoy great cooks in both Kansas and Missouri, don't we? Thanks again, nice lady for this recipe. Now I can't wait for cooler weather. Racella Sieberg, Weed, California