Spaghetti with Italian Meatballs Recipe

5 18 23
Spaghetti with Italian Meatballs Recipe
Spaghetti with Italian Meatballs Recipe photo by Taste of Home
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Spaghetti with Italian Meatballs Recipe

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5 18 23
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."
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Spaghetti with Italian Meatballs in Light & Tasty June/July 2006, p63

Nutritional Facts

1 each: 368 calories, 9g fat (3g saturated fat), 73mg cholesterol, 661mg sodium, 50g carbohydrate (9g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1/2 fat.

  • 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
  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

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Reviews forSpaghetti with Italian Meatballs

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shannondobos User ID: 5115022 260274
Reviewed Jan. 25, 2017

"We really enjoyed these meatballs. I prefer using fresh basil, so next time I will switch that up. They were definitely moist and flavorful. The kids ate several too, which always means 5 stars to me!"

MY REVIEW
alstonk111 User ID: 3581214 245930
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
chefheidi18 User ID: 8210724 243900
Reviewed Feb. 16, 2016

"The meatballs were great! Everyone loved it."

MY REVIEW
PrplMonky5 User ID: 6612040 243825
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
DeliciouslyResourceful_Gina User ID: 4938423 242378
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
chelseaspiegel User ID: 6394642 87778
Reviewed Apr. 15, 2014

"So delicious!"

MY REVIEW
LadyNouvelleCuisine User ID: 1063907 68600
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
mwest2655 User ID: 7360126 108972
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
Janet Burkhart User ID: 1096144 155241
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
smartcookmaster User ID: 7111699 153987
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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