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Spaghetti and Meatballs

Spaghetti and Meatballs
  • Prep 1 hr 45 min
  • Total 0 min
  • Ingredients 21
  • Servings 6

Ingredients

Italian Tomato Sauce

  • 2 tablespoons olive or vegetable oil
  • 1 large onion, chopped (1 cup)
  • 1 small green bell pepper, chopped (1/2 cup)
  • 2 large cloves garlic, finely chopped
  • 2 cans (14.5 oz each) whole tomatoes, undrained
  • 2 cans (8 oz each) tomato sauce
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon pepper

Meatballs

  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup dry bread crumbs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 small onion, chopped (1/4 cup)
  • 1 large egg
  • 4 cups hot cooked spaghetti
  • Grated Parmesan cheese, if desired

Directions

  • 1
    Methods for Italian Tomato Sauce: In 3-quart saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally. Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 45 minutes. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
  • 2
    Methods for Meatballs: Heat oven to 400°F. In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs. Place in ungreased 13x9-inch pan or on rack in broiler pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and thermometer inserted in center reads 160°F.
  • 3
    Stir meatballs into sauce. Simmer uncovered over low heat 30 minutes, stirring occasionally. Serve over spaghetti. Serve with cheese.

  • Omit Meatballs. In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef, 1 large onion, chopped (1 cup), and 2 cloves garlic, finely chopped, over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir beef mixture into sauce. Simmer as directed in step 3.
  • Shape meatballs fast by using an ice-cream scoop. Or instead of shaping balls at all, pat the mixture into a 9x3-inch rectangle in an ungreased 13x9-inch pan. Cut into 1 1/2-inch squares, and separate slightly. Bake uncovered 25 to 30 minutes.
  • Turkey or Chicken Meatballs: Substitute 1 lb ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) To bake, spray rectangular pan with cooking spray; bake until no longer pink in center and thermometer inserted in center reads 165°F. To cook in skillet, heat 1 tablespoon vegetable oil over medium heat before adding meatballs; cook until no longer pink in center and thermometer inserted in center reads 165°F.
  • Alternative Method for Italian Tomato Sauce: Slow Cooker Directions: Use 1 medium onion. Substitute 1 can (28 oz) diced tomatoes, undrained, for the 2 cans whole tomatoes. Use 1 can (8 oz) tomato sauce. In 3 1/2- to 6-quart slow cooker, mix all ingredients. Cover and cook on Low heat setting 8 to 10 hours. Alternative Method for meatballs: Skillet Meatballs: In 10-inch skillet, cook meatballs over medium heat about 20 minutes, turning occasionally, until no longer pink in center and thermometer inserted in center reads 160°F.

Nutrition Facts

Serving Size: 1 Serving (about 1 3/4 cups)
Calories
430
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
4 1/2g
23%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
1320mg
55%
Potassium
890mg
25%
Total Carbohydrate
49g
16%
Dietary Fiber
6g
23%
Sugars
10g
Protein
23g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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