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

Spaghetti with Italian Meatballs Recipe

Publisher Photo
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

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.

Reviews for Spaghetti with Italian Meatballs

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 15, 2014

"So delicious!"

MY REVIEW
Reviewed Feb. 24, 2014

"Everyone in my family loved these meatballs. I added a small zucchini and caramelized onions to the sauce when I added the meatballs. They added a very fresh change to the dish! I will definitely will be making this again!"

MY REVIEW
Reviewed Nov. 1, 2013

"This was excellent, I used 1/2 lb. ground chuck and 1/2 lb. fresh ground Italian sausage, giving the meatballs great flavor. Also, I make extra meatballs, the leftovers make good meatball sandwiches.This recipe is a keeper has become a family favorite when dining with just the family or for dinners with guests."

MY REVIEW
Reviewed Feb. 13, 2013

"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."

MY REVIEW
Reviewed Jan. 29, 2013

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

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