Red Sauce and Meatballs

Spray your hands with a little cooking spray for perfectly round meatballs that don't stick to your hands.


Makes 10 servings

Recipe from

Southern Living

Nutritional Information

Calories 433
Caloriesfromfat 19 %
Fat 8.9 g
Satfat 3.2 g
Monofat 3.2 g
Polyfat 1 g
Protein 27.2 g
Carbohydrate 61 g
Fiber 6.8 g
Cholesterol 48 mg
Iron 5.6 mg
Sodium 1147 mg
Calcium 180 mg


1 1/2 pounds extra-lean ground beef
1 cup Italian-seasoned breadcrumbs
1 large egg
1/2 small onion, grated
1/2 cup water
1/4 cup grated Parmesan cheese
6 garlic cloves, minced and divided*
2 tablespoons dried basil, divided
2 tablespoons dried parsley, divided
1 tablespoon dried oregano, divided
3/4 teaspoon salt, divided
1 teaspoon pepper, divided
Vegetable cooking spray
1 medium onion, chopped
1 cup red wine
3 (28-ounce) cans crushed tomatoes
1 tablespoon sugar
1 (16-ounce) package linguine


Combine extra-lean ground beef, next 5 ingredients, half of minced garlic, 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape mixture into 32 (1-inch) balls.

Place a rack coated with vegetable cooking spray in an aluminum foil-lined broiler pan. Arrange meatballs on rack.

Bake at 400° for 10 minutes or until meatballs are browned.

Sauté chopped onion and remaining half of garlic in a Dutch oven coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add red wine, tomatoes, sugar, and remaining 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.

Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce with meatballs over hot linguine.

*Bottled minced garlic may be substituted; 1/2 teaspoon equals 1 clove.

Note: To reduce sodium, choose low-sodium canned tomato products and omit added salt.

Note: Red sauce and meatballs may be prepared ahead of time and refrigerated for a day or frozen for up to a month.

Frank Pellegrino, Port Orange, Florida,

Southern Living

January 2004
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