Old-Fashioned Spaghetti & Meatballs
Recipe from EatingWell

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.

Old-Fashioned Spaghetti & Meatballs

by 4  people

add your rating
add a comment
  • 1/3  cup 
  • 1/2  cup 
    hot water
  • 4   ounces 
    lean ground beef
  • 4   ounces 
    hot Italian sausage
  • 1   
    medium onion, very finely chopped
  • 2   
    large egg whites, lightly beaten
  • 3   
    cloves garlic, very finely chopped
  • 1   teaspoon 
    dried oregano
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    freshly ground pepper
  • 1   cup 
    fresh breadcrumbs, preferably whole-wheat (see Tip)
  • 4   cups 
    prepared marinara sauce
  • 1/2  cup 
    slivered fresh basil leaves, or chopped fresh parsley
  • 1   pound 
    whole-wheat spaghetti, or linguine
  • 1/2  cup 
    freshly grated Parmesan, or Romano cheese (1 ounce)
To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
Preheat oven to 350 degrees F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Nutrition information
Per Serving: cal. (kcal) 496, Fat, total (g) 8, chol. (mg) 28, sat. fat (g) 3, carb. (g) 86, Monosaturated fat (g) 3, fiber (g) 18, pro. (g) 27, vit. A (IU) 1214.76, vit. C (mg) 20.67, sodium (mg) 568, Potassium (mg) 405, calcium (mg) 252.42, iron (mg) 5.4, Vegetables () 3, Starch () 5, Medium-Fat Meat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Mad About Meatballs in Tomato-Wine Sauce
..., of course) is planning the menu. With my son's birthday coming up, I've been eyeing these meatballs... texture was ideal. Tip: Mix the meatball mixture as little as possible--just enough to roughly evenly... that make the meatballs special in their own rite, but the tomato-wine sauce, although only a handful... read more...
The Best Meatballs for Dinner, Snacking, and Everything in Between
...There is absolutely no wrong way to eat meatballs. They're delicious as appetizers, on sandwiches..., on top of spaghetti, or with a side potatoes. They can be made of just about any meat with any spices... you to get cooking, no matter how you plan to enjoy them. 1. Feta-Stuffed Buffalo Chicken Meatballs... read more...
Lamb Meatballs with Currants and Pine Nuts from Bluestem Brasserie
...Lamb meatballs with currants and pine nuts are one of the signature dishes at San Francisco..., to learn the secrets behind these delectable morsels. Recipe.com: What are your tips for keeping meatballs... pan or even saute or bake them in a hot oven (450 degrees). R.com: How do you know when meatballs... read more...
how tos

shop our favorite products