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

Frank Pellegrino, Port Orange, Florida
Recipe by Southern Living January 2004

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Recipe Summary

Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

433 calories; calories from fat 19%; fat 8.9g; saturated fat 3.2g; mono fat 3.2g; poly fat 1g; protein 27.2g; carbohydrates 61g; fiber 6.8g; cholesterol 48mg; iron 5.6mg; sodium 1147mg; calcium 180mg.
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