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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.

Expert Tips

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 Information

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

*Percent Daily Values are based on a 2,000 calorie diet.