Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings
Source: Better Homes and Gardens


Recipe Summary

30 mins
20 mins
40 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Test-Kitchen Tip:

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

431 calories; fat 8g; cholesterol 41mg; saturated fat 3g; carbohydrates 66g; insoluble fiber 6g; protein 24g; sodium 474mg.