Old-Fashioned Spaghetti and Meatballs

Oxmoor House
6 servings.


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1 pound ground round
1/2 cup soft white breadcrumbs
1/4 cup minced fresh parsley
3 tablespoons grated Parmesan cheese
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 egg white
2 cloves garlic, minced
Vegetable cooking spray
1 teaspoon olive oil
1 cup minced onion
4 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can no-salt-added tomato paste
1/2 teaspoon salt
1/8 teaspoon dried crushed red pepper
12 ounces spaghetti, uncooked


Combine first 9 ingredients, stirring well. Shape mixture into 18 (1 1/2-inch) balls. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add meatballs; cook 10 minutes or until browned on all sides, turning occasionally. Remove meatballs from skillet. Drain and pat dry with paper towels.

Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion; saute 5 minutes or until onion is tender. Add tomato and next 3 ingredients; cover and cook 30 minutes, stirring often. Add meatballs, and cook 30 additional minutes.

Cook pasta according to package directions, omitting salt and fat; drain. Place in a large serving bowl. To serve, spoon meatball mixture over pasta.

Created date

August 2009

Nutritional Information

Calories 445
Caloriesfromfat 15 %
Fat 7.3 g
Satfat 2.4 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 29 g
Carbohydrate 66.3 g
Fiber 0.0 g
Cholesterol 49 mg
Iron 0.0 mg
Sodium 461 mg
Calcium 0.0 mg