Spaghetti and Meatballs

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Serves 8, with leftovers
preparation
30
minutes
cooking
60
minutes
other
0
minutes

Ingredients

1
tablespoon
olive oil
1
onion, chopped
2
garlic cloves, minced
1
jalapeno, chopped with seeds
2
teaspoons
kosher salt
2
teaspoons
dried oregano
1/4
teaspoon
ground nutmeg
2
eggs
1/2
cup
milk
1/2
cup
dry bread crumbs
2
pounds
meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
1
tablespoon
olive oil
2
26-ounce jars marinara sauce
1
pound
cooked spaghetti

Directions

  1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, oregano, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Shape into 1 1/2-inch balls.
  2. Sauté over medium-high heat in olive oil a few meatballs at a time. Remove them when they are well browned on all sides.
  3. Pour off the fat and return the meatballs to the skillet. Top with two 26-ounce jars prepared marinara sauce. Simmer over low heat 10 minutes. Serve half the meatballs over cooked spaghetti. Reserve the remaining meatballs for subs.
Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 606
  • Calcium 95 mg
  • Carbohydrate 67 g
  • Cholesterol 109 mg
  • Fat 21 g
  • Fiber 2 g
  • Iron 6 mg
  • Protein 35 mg
  • Sat Fat 6 g
  • Sodium 1271 mg
What does this mean? See Nutrition 101.

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