Meatballs and Spaghetti

Oxmoor House
Meatballs and SpaghettiRecipe
Photo: Oxmoor House
It takes a tender hand to make a light meatball. The key is in the rolling; you want to leave air pockets in the meatballs, so shape the balls gently in your hand, making sure not to squash them.
Serves 6 (serving size: 2/3 cup pasta, 3 meatballs, and 2/3 cup sauce)


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1 tablespoon olive oil
2 cups minced onion
1/4 cup water
4 cups lower-sodium marinara sauce
1/2 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 large egg, lightly beaten
3/4 pound ground sirloin
3/4 pound ground pork
1 (1.5-ounce) slice firm white bread, crumbled
8 ounces uncooked spaghetti
Grated fresh Parmesan cheese (optional)


Total: 1 Hour, 40 Minutes

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Stir in onion; cover and cook 10 minutes. Uncover; stir, and reduce heat to medium. Cook 15 minutes or until onion is tender, stirring frequently. Add 1/4 cup water, stirring to loosen browned bits; cook 10 minutes, stirring frequently. Remove from heat; cool 10 minutes.

2. Place marinara sauce in a Dutch oven. Bring to a simmer over low heat.

3. Combine onion mixture, basil, and next 6 ingredients (through egg) in a large bowl. Add ground sirloin, ground pork, and crumbled bread; stir gently to combine. Shape meat mixture into 18 (2-inch) balls. Place meatballs in sauce. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until meatballs are done.

4. While meatballs simmer, cook pasta according to package directions, omitting salt and fat; drain.

5. Serve meatballs and sauce over pasta. Sprinkle with Parmesan cheese, if desired.

Created date

September 2013

Nutritional Information

Calories 537
Fat 24.3 g
Satfat 8.3 g
Monofat 10.3 g
Polyfat 4.1 g
Protein 31.4 g
Carbohydrate 46.7 g
Fiber 3.8 g
Cholesterol 113 mg
Iron 5.7 mg
Sodium 406 mg
Calcium 147 mg