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Feed a crowd of 8 tonight, or cook 6 ounces pasta to serve 4 and freeze half the meatball mixture for later. Spoon into whole-wheat hoagie rolls instead of over pasta.

David Bonom
Recipe by Cooking Light March 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
1 hr
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: 5 meatballs, about 3/4 cup sauce, and about 3/4 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add 1 cup chopped onion, 5 garlic cloves, and basil to pan; cook 4 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes. Add tomatoes and sugar; bring to a boil. Reduce heat, and simmer 25 minutes or until thickened, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.

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  • Preheat oven to 450°.

  • To prepare meatballs, coat 2 baking sheets with cooking spray. Tear bread into pieces, and place in the bowl of a food processor; pulse until fine crumbs form. Place breadcrumbs, 1/2 cup chopped onion, 1/3 cup parsley, and next 6 ingredients (through eggs) in a large bowl; stir until combined. Shape into 40 meatballs (about 2 tablespoons each); arrange meatballs on prepared pans. Bake at 450° for 15 minutes. Add meatballs to tomato sauce; simmer 10 minutes, stirring occasionally. Follow freezing instructions, or continue recipe.

  • Cook pasta according to package directions, omitting salt and fat. Drain. Top pasta with meatball mixture. Sprinkle with remaining 3 tablespoons parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

479 calories; fat 14.2g; saturated fat 4.7g; mono fat 6.3g; poly fat 1.5g; protein 30g; carbohydrates 53g; fiber 6g; cholesterol 105mg; iron 6mg; sodium 544mg; calcium 112mg.
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