Spaghetti and Meatballs

Real Simple
8 servings, with leftovers


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1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 jalapeño pepper, chopped with seeds
2 teaspoons kosher salt
2 teaspoons dried oregano
1/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1/2 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
1 tablespoon olive oil
2 26-ounce jars marinara sauce
1 pound cooked spaghetti


Heat oven to 350º F. In a medium skillet, over medium heat, heat the oil with the onion, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, oregano, and nutmeg. Remove from heat.

In a large bowl, whisk the eggs, then blend in the milk, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Shape into 1 1/2-inch balls. sauté over medium-high heat, in olive oil, a few meatballs at a time. Remove them when they are well browned on all sides. Pour off the fat and return the meatballs to the skillet. Top with marinara sauce. Simmer over low heat 10 minutes. Serve half the meatballs over cooked spaghetti. Reserve the remaining meatballs for subs.

Created date

October 2003

Nutritional Information

Calcium 95 mg
Calories 606
Caloriesfromfat 0 %
Carbohydrate 67 g
Cholesterol 109 mg
Fat 21 g
Fiber 2 g
Iron 6 mg
Protein 35 mg
Satfat 6 g
Sodium 1271 mg