Italian Spaghetti and Meatballs for Two Recipe

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Italian Spaghetti and Meatballs for Two Recipe

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This dish was so popular at our church's potluck functions that I asked for the recipe. It has become a favorite at family gatherings.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.

Ingredients

  • 2 tablespoons beaten egg
  • 1 tablespoon chopped celery leaves
  • 2-1/2 teaspoons grated Parmesan cheese
  • 1/2 pound ground beef
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/3 cup tomato paste
  • 1 slice sandwich bread, toasted and crumbled
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 ounces cooked vermicelli
  • Additional grated Parmesan cheese

Directions

In a small bowl, combine the egg, celery leaves and cheese. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain.
In a small saucepan, combine the tomatoes, tomato paste, bread, garlic, sugar, pepper and salt; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meatballs are no longer pink and sauce is slightly thickened, stirring occasionally. Serve with vermicelli; sprinkle with additional cheese. Yield: 2 servings.
Originally published as Italian Spaghetti and Meatballs in Reminisce Extra January 2011, p45

Nutritional Facts

1 each: 495 calories, 23g fat (7g saturated fat), 136mg cholesterol, 599mg sodium, 41g carbohydrate (13g sugars, 6g fiber), 31g protein.

  • 2 tablespoons beaten egg
  • 1 tablespoon chopped celery leaves
  • 2-1/2 teaspoons grated Parmesan cheese
  • 1/2 pound ground beef
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/3 cup tomato paste
  • 1 slice sandwich bread, toasted and crumbled
  • 2 garlic cloves, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 ounces cooked vermicelli
  • Additional grated Parmesan cheese
  1. In a small bowl, combine the egg, celery leaves and cheese. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain.
  2. In a small saucepan, combine the tomatoes, tomato paste, bread, garlic, sugar, pepper and salt; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meatballs are no longer pink and sauce is slightly thickened, stirring occasionally. Serve with vermicelli; sprinkle with additional cheese. Yield: 2 servings.
Originally published as Italian Spaghetti and Meatballs in Reminisce Extra January 2011, p45

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