Spaghetti and Meatballs

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Spaghetti and Meatballs

Recipe Amount:
8 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
277

These meatballs are very flavorful and all is without salt! They melt in your mouth.

Ingredients

  • 4 Cup Tomato Sauce, Homemade
  • 13 Garlic Clove - Minced. Divided
  • 1 Onion - Chopped
  • 1 Parmesan Rind
  • 3 Oregano, Fresh - For the sauce, 3 sprigs
  • 1 Cup Bread Crumbs, Plain, Homemade
  • 1/3 Cup Milk, Non-Fat
  • 1 lbs Beef, Ground, 95% Lean
  • 1/2 Cup Parmesan Cheese - Grated
  • 1/3 Cup Parsley, Fresh - Chopped
  • Black Pepper
  • 3 Oregano, Fresh - For the meatballs, 3 sprigs, leaves chopped
  • 2 Eggs - Beaten
  • 2 Tbl Extra Virgin Olive Oil
  • 1 lbs Pasta, Dried

Preparation

Step 1:

To make the tomato sauce, saute the onion in 1 tablespoon of olive oil in a large saucepan. When the onion is soft, add the garlic and saute for 1 minute. Add the tomato sauce, parmesan rind and oregano. Bring to a boil and lower the heat to medium low and cook stirring often until sauce has thickened.

Step 2:

To make the meatballs, in a large bowl, combine breadcrumbs, milk, ground beef, Parmesan cheese, parsley, oregano, eggs, garlic and black pepper. Form into 15 golf ball sized meatballs. Heat olive oil in a large skillet over medium heat. Place the meatballs in a single layer in the pan, browning the meatballs on all sides. Cook in 2 batches if necessary.

Step 3:

Cook the pasta according to package instructions.

Step 4:

When all the meatballs are lightly browned on all sides, add the marinara sauce, stir and simmer until the pasta is finished cookimg.

Step 5:

Combine the pasta and the sauce and serve.

Step 6:

Links to Any Ingredients Used

Plain Bread Crumbs
Tomato Sauce
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Variations

Additional Notes

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Estimated Nutritional Information:

Serving Size:
1 Serving
Calories (kCal):
579
Fat (g):
17
Cholesterol (mg):
97
Sugar (g):
10
Protein (g):
27
Fiber (g):
10
Sodium (mg):
277
Potassium (mg):
1141

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