Meatballs and Spaghetti

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.

Yield: Serves 6 (serving size: 2/3 cup pasta, 3 meatballs, and 2/3 cup sauce)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 537
  • Fat: 24.3g
  • Saturated fat: 8.3g
  • Monounsaturated fat: 10.3g
  • Polyunsaturated fat: 4.1g
  • Protein: 31.4g
  • Carbohydrate: 46.7g
  • Fiber: 3.8g
  • Cholesterol: 113mg
  • Iron: 5.7mg
  • Sodium: 406mg
  • Calcium: 147mg

Ingredients

  • 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)

Preparation

  1. 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. 2. Place marinara sauce in a Dutch oven. Bring to a simmer over low heat.
  3. 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. 4. While meatballs simmer, cook pasta according to package directions, omitting salt and fat; drain.
  5. 5. Serve meatballs and sauce over pasta. Sprinkle with Parmesan cheese, if desired.
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