My boyfriend asked me to make spaghetti, and I cringed because I think it's one of the most boring dishes in the world. This recipe was fairly simple. I used a mixture of pork and beef for the meatballs, and I used a dry white wine because I didn't have a red on hand. The sauce was incredible, the meatballs were tasty, and we used leftovers the following day for meatball subs. I could easily make this again for a weekday meal or a fancy affair.
Spaghetti with Meatballs
More From Sunset
Amount per serving
- Calories: 670
- Calories from fat: 16%
- Protein: 42g
- Fat: 12g
- Saturated fat: 4.3g
- Carbohydrate: 97g
- Fiber: 8.2g
- Sodium: 1318mg
- Cholesterol: 69mg
- 1 pound ground lean beef (7% or less fat)
- 2 cups finely chopped onions (3/4 lb.)
- 1 large egg white
- 3 tablespoons fine dried bread crumbs
- 1 tablespoon minced garlic
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 1 can (28 oz.) tomato purée
- 1/3 cup dry red wine (see notes)
- 1/3 cup fat-skimmed beef broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 3/4 pound dried spaghetti
- About 1/4 cup shredded parmesan cheese
- 2 tablespoons chopped parsley
- 1. In a covered 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
- 2. In a bowl, mix beef, 1/2 cup onions, egg white, bread crumbs, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 12 equal balls (about 1 3/4 in. each).
- 3. Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 minutes total per batch. As meatballs are browned, transfer to a plate with a slotted spoon.
- 4. Add remaining 1 1/2 cups onions and 1/2 tablespoon garlic to frying pan; stir often until onions begin to brown, about 5 minutes. Add tomato purée, wine, broth, basil, and sugar; stir until boiling.
- 5. Add browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, until meatballs are no longer pink in the center (cut to test), 8 to 10 minutes.
- 6. Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.
- 7. Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste.
If desired, omit red wine in sauce and add 1/3 cup more beef broth in step 4.
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