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Greek Meatballs & Spaghetti Recipe
|Lean ground beef||1 Pound|
|Lean ground lamb||1⁄2 Pound|
|Finely chopped fresh mint/2 teaspoons dry mint||1 1⁄2 Tablespoon|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|Salt||1 1⁄4 Teaspoon|
|All-purpose flour||2 1⁄2 Ounce|
|Salad oil||2 Tablespoon|
|Canned tomatoes||1 Pound (1 Can)|
|Dry basil||1⁄2 Teaspoon|
|Salted boiling water||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3520 Calories from Fat 1221
% Daily Value*
Total Fat 137 g210.8%
Saturated Fat 43.1 g215.4%
Trans Fat 0.5 g
Cholesterol 848.5 mg
Sodium 3802.4 mg158.4%
Total Carbohydrates 379 g126.2%
Dietary Fiber 17.4 g69.6%
Sugars 10.7 g
Protein 212 g423.7%
Vitamin A 97% Vitamin C 109.4%
Calcium 59.5% Iron 213.2%
*Based on a 2000 Calorie diet
In a bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well.
Shape mixture into walnut-size meatballs.
Roll balls in flour and shake off excess.
In a wide frying pan, heat oil over medium-high heat.
Brown meatballs, a portion at a time, until they are browned on all sides; pour off and discard pan drippings.
Add tomatoes and their liquid (break up tomatoes with a spoon) and basil.
Cover and simmer for 15 minutes or until meatballs are tender.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Transfer spaghetti to a deep serving dish and pour sauce and meatballs over spaghetti.
Pass a bowl of yogurt sauce to spoon over each serving.