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Spaghetti and Meatballs

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Serves 8, with leftovers| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2003

Nutritional Information

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

Quick Tip

Stainless-steel pasta server
Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.

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