Rating: 3 stars
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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.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary

1 hr 40 mins
Serves 6 (serving size: 2/3 cup pasta, 3 meatballs, and 2/3 cup sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Place marinara sauce in a Dutch oven. Bring to a simmer over low heat.

  • 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.

  • While meatballs simmer, cook pasta according to package directions, omitting salt and fat; drain.

  • Serve meatballs and sauce over pasta. Sprinkle with Parmesan cheese, if desired.


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Nutrition Facts

537 calories; fat 24.3g; saturated fat 8.3g; mono fat 10.3g; poly fat 4.1g; protein 31.4g; carbohydrates 46.7g; fiber 3.8g; cholesterol 113mg; iron 5.7mg; sodium 406mg; calcium 147mg.