Spaghetti and Meatballs
Serves 6
Time 50 min
Popular as always, and with prepared sauce and a few extra hands, it is also quick and easy. Serve with a green salad, garlic bread and plenty of napkins!
Ingredients
- 1/2 cup fresh bread crumbs
- 1/2 pound ground pork
- 1 pound 90% lean ground beef
- 1/3 cup finely chopped flat-leaf parsley
- 1 egg, lightly beaten
- 1/4 medium yellow onion, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon fine sea salt
- 1 (25.0-ounce) jar pasta sauce, warmed
- 3/4 pound dried spaghetti
- 1/4 cup grated Parmesan cheese
Method
Preheat the oven to 350°F.
In a large bowl, combine bread crumbs, pork, beef, parsley, egg, onions, oregano, salt and pepper.
Mix briefly with your hands.
Form the mixture into 18 (2-inch) balls and transfer to a metal rack set inside a baking sheet. (If you do not have a metal rack, line a baking sheet with tinfoil.)
Bake meatballs until browned and cooked through, about 35 minutes.
The meatballs should give slightly when gently squeezed.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add spaghetti and cook until tender, about 8 minutes.
Drain and transfer to a large bowl.
Top spaghetti with sauce and toss to coat. Serve with meatballs and cheese sprinkled on top.
Nutritional Info:
Per serving: 590 calories (200 from fat), 22g total fat, 8g saturated fat, 115mg cholesterol, 790mg sodium, 63g carbohydrates (3g dietary fiber, 6g sugar), 36g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup fresh bread crumbs
- 1/2 pound ground pork
- 1 pound 90% lean ground beef
- 1/3 cup finely chopped flat-leaf parsley
- 1 egg, lightly beaten
- 1/4 medium yellow onion, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon fine sea salt
- 1 (25.0-ounce) jar pasta sauce, warmed
- 3/4 pound dried spaghetti
- 1/4 cup grated Parmesan cheese