5 servings (serving size: 5 meatballs, 1/2 cup sauce, 1 cup pasta, 1 tablespoon cheese, and tablespoon basil)
Photo: Oxmoor House
1 pound ground sirloin
1/4 cup minced fresh onion
2 tablespoons dry breadcrumbs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg white, lightly beaten
1 (25.5-ounce) jar fat-free tomato-and-basil pasta sauce, divided
5 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
5 tablespoons grated Parmesan cheese
5 tablespoons chopped fresh basil
How to Make It
Combine the first 6 ingredients and 2 tablespoons of pasta sauce in a medium bowl. Shape the meat mixture into 25 (1-inch) meatballs. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the meatballs, and cook 6 minutes, browning on all sides. Stir in remaining pasta sauce. Cover, reduce heat, and simmer 10 minutes or until the meatballs are done, stirring occasionally. Serve the meatballs over spaghetti, and sprinkle with Parmesan cheese and fresh basil.
It is my go to recipe for Italian meatballs. I've made it several times as described except using the "Basic Marinara" recipe on here instead of jarred.I recently started baking the meatballs instead of cooking them in the skillet (15-20 min at 425) and they still turn out wonderfully. Last time I made them I forgot to add the sauce to the meatballs and they were still fantastic.The meatballs also freeze very nicely.
Outstanding- I would definitely serve to guests and have done so at least twice! This is my go-to spaghetti and meatballs recipe. It doubles nicely for larger crowds (or use left overs on meatball subs the next day). The basil is a nice touch but is optional in my opinion. Fresh spaghetti or linguine is a nice touch to "amp" it up a bit for guests. I use Rao's Marinara and serve with Alexa Garlic Bread and a homemade Caesar Salad.
Amazingly quick and simple. My only caveat is to cut the onion in half if you have picky eaters like mine. I also tossed in some Italian seasoning to the meatballs and used my own homemade sauce. Very good!
I enjoy this recipe and use it when friends come to a casual dinner. I make my own sauce and use that in the meatballs. I also substitute gluten-free breadcrumbs and gluten-free pasta and it works great!!!
This was really good and faster than I thought it would be. I also didn't add the sauce to the meatballs and they were not dry at all. Halved again the recipe, per other comments, as I wanted leftovers too and it was a good thing I did!
I was surprised what an easy weeknight meal this is! I was able to knock this out and clean up while the meatballs simmered and the pasta cooked, so it made for a relaxed evenig. The only change I made was using 93% fat free ground turkey instead of beef for the meatballs. Other than that, I followed the receipe exactly. Served with a salad, it's a real veggie roundup without being too obvious about it. This is a recipe I'll make again soon. Both my husband and daughter liked it as much as I did - score!
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