Photo: Oxmoor House
Total Time
1 Hour 40 Mins
Serves 6 (serving size: 2/3 cup pasta, 3 meatballs, and 2/3 cup sauce)

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

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

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Ratings & Reviews

Just okay...

January 16, 2016
Disappointed. Wouldn't make this meatball recipe again.

rmiller2's Review

December 28, 2013
This dish was delicious! The onion procedure was a bit much and unnecessary, but I just shortened the process a bit and it was fine and didn't affect the final result. Also, all the meatballs didn't quite fit in the sauce to cook so I had to bake some in oven for about 20 minutes. And just place them in sauce when done.