Spaghetti and Meatballs

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  • Serves 8, with leftovers
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 606 calories
    • Fat 21 g
    • Sat Fat 6 g
    • Cholesterol 109 mg
    • Sodium 1271 mg
    • Protein 35 mg
    • Carbohydrate 67 g
    • Fiber 2 g
    • Iron 6 mg
    • Calcium 95 mg


  1. Check 1tablespoon olive oil
  2. Check 1 onion, chopped
  3. Check 2 garlic cloves, minced
  4. Check 1 jalapeno, chopped with seeds
  5. Check 2teaspoons kosher salt
  6. Check 2teaspoons dried oregano
  7. Check 1/4teaspoon ground nutmeg
  8. Check 2 eggs
  9. Check 1/2cup milk
  10. Check 1/2cup dry bread crumbs
  11. Check 2pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
  12. Check 1tablespoon olive oil
  13. Check 2 26-ounce jars marinara sauce
  14. Check 1pound cooked spaghetti


  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.