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Spaghetti with Italian Meatballs
- For meatballs, in a medium mixing bowl stir together the bread crumbs, egg white, the 2 tablespoons onion, 1/4 teaspoon of the Italian seasoning, fennel seed, salt, and ground red pepper. Add ground beef; mix well. Shape into 16 meatballs. Bake, uncovered, in a 375 degree F oven about 20 minutes or until juices run clear. Drain.
- Meanwhile, cook pasta according to package directions. Drain well. For sauce, spray an unheated large saucepan with nonstick coating. Preheat saucepan over medium heat. Add the mushrooms, the 2/3 cup onion, and the garlic and cook for 3 to 4 minutes or until tender. Stir in crushed tomatoes, water, tomato paste, sugar, black pepper, and remaining 1-1/4 teaspoons Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Gently stir cooked meatballs into sauce; heat through. To serve, spoon meatball mixture over hot pasta. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
From the Test Kitchen
Here a tip to ensure that you'll have the correct number of meatballs, and that they'll be more or less of equal size: Shape the meatball mixture into a square or rectangle on a piece of waxed paper. Then with a large knife, cut the mixture into the number of meatballs called for in the recipe.
Nutrition Facts (Spaghetti with Italian Meatballs)
- Per serving:
- 431 kcal cal.,
- 8 g fat
- (3 g sat. fat,
- 41 mg chol.,
- 474 mg sodium,
- 66 g carb.,
- 6 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet