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Spaghetti with Italian Meatballs

 Spaghetti with Italian Meatballs
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."
10 ServingsPrep: 20 min. Cook: 1-1/4 hours

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 ground beef
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  • 2 teaspoons olive oil
  • 1 package (16 ounces) spaghetti

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Spaghetti with Italian Meatballs (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.