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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 has no salt! They melt in your mouth.
Ingredients
- 2 Tbl Extra Virgin Olive Oil
- 1 Onion - Chopped
- 13 Garlic Cloves - Minced. Divided
- 4 Cups Homemade Tomato Sauce
- 1 Parmesan Rind
- 6 Sprigs Fresh Oregano - Leaves chopped. Divided
- 1 Cup Homemade Plain Bread Crumbs
- 1/3 Cup Non-Fat Milk
- 1 lb 95% Lean Ground Beef
- 1/2 Cup Grated Parmesan Cheese
- 1/3 Cup Fresh Parsley - Chopped
- 2 Eggs - Beaten
- Black Pepper to taste
- 1 lb Spaghetti Pasta
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 8 minced garlic cloves and cook 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 the sauce has thickened.
Step 2:
To make the meatballs, in a large bowl, combine breadcrumbs, milk, ground beef, Parmesan cheese, parsley, oregano, eggs, 5 minced garlic cloves and black pepper. Form into 15 golf ball sized meatballs. Heat1 tablespoon of 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 tomato sauce, stir and simmer until the pasta is finished cooking.
Step 5:
Combine the pasta and the sauce and serve.
Step 6:
Variations
Additional Notes
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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