Spaghetti and Meatballs
Prep: 25 minutes; Cook: 25 minutes
Yield: 8 servings (serving size: 3/4 cup pasta and 1 cup plus 2 tablespoons sauce)
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Amount per serving
- Calories: 387
- Fat: 7.9g
- Saturated fat: 2.4g
- Protein: 30.9g
- Carbohydrate: 49.7g
- Fiber: 2g
- Cholesterol: 82mg
- Iron: 5.1mg
- Sodium: 940mg
- Calcium: 117mg
- 1 (1.5-ounce) slice whole wheat bread
- 1 garlic clove
- 1/2 small onion, cut into 3 wedges
- 1/2 cup parsley leaves
- 1 pound ground round
- 2 (4-ounce) links sweet turkey Italian sausage, casings removed
- 1/4 cup grated Parmesan cheese
- 1/4 cup fat-free, less-sodium chicken broth
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- Cooking spray
- 12 ounces uncooked spaghetti
- 2 (25.5-ounce) jars Italian herb pasta sauce (we tested with Muir Glen Organic)
- Grated Parmesan cheese (optional)
- 1. Preheat oven to 400°.
- 2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Transfer to a bowl; set aside.
- 3. Place garlic, onion, and parsley in processor; pulse 20 seconds or until chopped. Add breadcrumbs, ground round, and next 7 ingredients. Pulse 1 minute or until mixture is combined, stopping frequently to scrape down sides.
- 4. Line a broiler pan with foil. Shape meat mixture into 48 (1 1/2-inch) balls. Place meatballs on broiler rack coated with cooking spray. Bake at 400° for 12 minutes or until meatballs are no longer pink in center.
- 5. While meatballs cook, cook pasta according to package directions, omitting salt and fat.
- 6. Bring pasta sauce to a simmer in a large saucepan. Add meatballs, and simmer 10 minutes or until sauce reaches desired consistency. Serve over spaghetti. Serve with additional Parmesan cheese, if desired.
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