Spaghetti & Meatballs

Spaghetti & Meatballs
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 569.0
  • Total Fat: 29.1 g
  • Cholesterol: 67.7 mg
  • Sodium: 1,195.3 mg
  • Total Carbs: 49.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 28.9 g

View full nutritional breakdown of Spaghetti & Meatballs calories by ingredient
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Introduction

Dense flavors, satisfying meal - definitely reserved for special occasions, if you enbibe on more than a single meatball. The pasta portion is 3/4 cup cooked, the sauce minimal, and the meal is supplemented with an ample serving of green beans. Avoid adding bread, unless calories and carbs are not an issue. :)

During tomato season, we don't use canned tomatoes, we parboil to remove the skins and cook the fresh romas (this year we're growing San Marzanos) down to make the sauce - this greatly reduces the sodium content and increases the flavor, but takes more time. The ingredients remain the same.
Dense flavors, satisfying meal - definitely reserved for special occasions, if you enbibe on more than a single meatball. The pasta portion is 3/4 cup cooked, the sauce minimal, and the meal is supplemented with an ample serving of green beans. Avoid adding bread, unless calories and carbs are not an issue. :)

During tomato season, we don't use canned tomatoes, we parboil to remove the skins and cook the fresh romas (this year we're growing San Marzanos) down to make the sauce - this greatly reduces the sodium content and increases the flavor, but takes more time. The ingredients remain the same.

Number of Servings: 12

Ingredients

    Sauce:
    1 Tbsp Olive Oil
    6 Cloves of garlic, smashed and chopped
    ! 28 oz can Chunky Tomato Sauce (I like Muir Glen)
    2 Tbsp Fresh Oregano (or dried leaves or 2 tsp ground)
    1 tsp sugar
    1/2 - 1 tsp cayenne pepper
    1 15 oz can Tomato Sauce, organic
    1/4-1/2 cup chopped fresh basil

    1 lb lean hamb
    1 lb italian sausage
    2 cloves of garlic, smashed and chopped
    2 eggs, slightly beaten
    1/2 cup romano cheese (grated)
    1/2 cup parmesean cheese (grated)
    1 cup dry breadcrumbs
    1/2 cup water

    Oil to cook

    Green Bean, steamed.

Directions

Sauce:
Lightly brown garlic in olive oil, then add Chunky (28 oz can) Sauce, Oregano, Sugar and Cayenne. Bring to a boil and then simmer for 40 minutes. Then add 15-oz can tomato sauce. Continue to simmer.

In the meantime, prepare meatballs. In a large bowl combine all ingredients: Hamb, Sausage, garlic, eggs, cheeses, breadcrumbs and 1/2 cup water. Make meatballs in to 4 oz balls. This should make 13 meatballs.

Cook half at a time in a 10-inch skillet. Heat canola oil in pan on medium-high. When the oil is heated, pllace 6 meatballs in the oil and cook 5-6 minutes each side. Remove and place on paper towels and then cook the remaining 7 meatballs.

Start the water boiling for spaghetti and cook spaghetti according to package. When drained, return to cooking pot.

By now you should have completed the sauce. Add the cooked meatballs and chopped basil to the sauce. Continue to simmer. When these are cooked and drained on paper towels, add to sauce.

When spaghetti has been returned to pot, turn heat to medium and add a few ladles of sauce. Toss the spaghetti with the sauce a couple of minutes and turn off heat. Place tossed spaghetti on a platter and top with meatballs. Serve meal with side dish of fresh green beans.

Number of Servings: 12

Recipe submitted by SparkPeople user LREISDORPH.

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