Search
by Ingredient
Italian Meatballs and Spaghetti

Italian Meatballs & Spaghetti

StarStarEmpty starEmpty starEmpty star

Submitted by chefbalmain

Italian Meatballs and Spaghetti recipe

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 453.6
POUND G GROUND BEEF
ground
2 3E+1
TABLESPOONS ML BREAD CRUMBS
plain, dry
1 1
EACH EACH EGGS
½ 118
CUP ML ONIONS
chopped
1 15
TABLESPOON ML VEGETABLE OIL
15 433.5
OUNCES ML/G TOMATO SAUCE
14.5 419.1
OUNCES ML/G TOMATOES
undrained, crushed
1 15
TABLESPOON ML PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
6 173.4
OUNCES ML/G TOMATO PASTE
1 ½ 7.5
TEASPOONS ML BASIL *
1 ½ 7.5
TEASPOONS ML SUGAR
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML OREGANO
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated
1 1

Directions

In bowl, combine ground beef, bread crumbs and egg.

Shape into 20 1½ inch balls; place on baking sheet.

Bake at 375℉ (190℃) for 25 minutes drain.

In large saucepan, sauté onions in oil until tender.

Stir in remaining ingredients except cheese and spaghetti.

Simmer while meatballs bake.

Add drained meatballs to pan; simmer, covered, an additional 20 mins.

Stir in cheese and serve over spaghetti.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 230 47% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 275mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 35g
Vitamin A 19% Vitamin C 31%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe