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Spaghetti with Italian Meatballs Recipe
Spaghetti with Italian Meatballs Recipe photo by Taste of Home

Spaghetti with Italian Meatballs Recipe

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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."
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
  4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
  5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.
Originally published as Spaghetti with Italian Meatballs in Light & Tasty June/July 2006, p63

Reviews for Spaghetti with Italian Meatballs

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 24, 2016

"My review is solely on the Meatballs. I've made these several times now for family and friends. It's a keeper for sure! Very tasty & tender. Everyone always wants the recipe after they've had them. I went with the others suggestions with baking them in the 400 degrees oven."

MY REVIEW
Reviewed Feb. 16, 2016

"The meatballs were great! Everyone loved it."

MY REVIEW
Reviewed Feb. 14, 2016

"My review is based solely on the sauce. I had meatballs that I had already made in the freezer, so I just used those. I put them in the oven to thaw them out, then put them in the sauce for about 20 minutes. To add some chunkiness to the sauce I threw in some canned diced tomatoes w/ onion and garlic. Because garlic was already included with the diced tomatoes, I cut back a tad on the minced garlic. I thought the sauce was good, but not great. I would still make this again, maybe with some more tweaks to suit our tastes."

MY REVIEW
Reviewed Jan. 23, 2016

"I just made the meatballs. They were fabulous! Tasty and tender. I used whole grain bread and baked in the oven at 400 degrees for 15 min as another reviewer suggested. This will become my go to meatball recipe."

MY REVIEW
Reviewed Apr. 15, 2014

"So delicious!"

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