Spaghetti And Meatballs Recipe


Difficulty LevelEasyCuisine
MethodMain Ingredient


 Cooking oil spray2 Tablespoon
 Sliced fresh mushrooms1 1⁄2 Cup (24 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced
 Canned low sodium tomatoes29 Ounce, cut up (Two 14 1/2 Ounce Cans)
 Low sodium tomato sauce8 Ounce (1 Can)
 Sugar1 Teaspoon
 Dried oregano1 Teaspoon, crushed
 Dried basil1 Teaspoon, crushed
 Salt1⁄4 Teaspoon
 Dried thyme1⁄4 Teaspoon, crushed
 Pepper1⁄8 Teaspoon
 Bay leaf1
 Slightly beaten egg white1
 Soft bread crumbs1⁄2 Cup (8 tbs)
 Finely chopped onion2 Tablespoon
 90% lean ground beef8 Ounce
 Spaghetti8 Ounce
 Cornstarch1 Tablespoon
 Cold water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1778 Calories from Fat 256

% Daily Value*

Total Fat 29 g44.3%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2190.8 mg91.3%

Total Carbohydrates 301 g100.2%

Dietary Fiber 35.1 g140.3%

Sugars 43.6 g

Protein 102 g203.6%

Vitamin A 23.5% Vitamin C 120.3%

Calcium 39.4% Iron 89.3%

*Based on a 2000 Calorie diet


Spray a cold 3-quart saucepan with non-stick coating.
Preheat saucepan over medium heat.
Add the mushrooms, the 1/2 cup onion, the green pepper, and garlic.
Cook and stir for 2 to 3 minutes or till the onion is tender.
Stir in the undrained tomatoes, the tomato sauce, sugar, oregano, basil, salt, thyme, pepper, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer the mixture for 30 minutes.
Meanwhile, in a medium mixing bowl stir together the egg white, bread crumbs, and the 2 tablespoons onion.
Add the meat; mix well.
Shape into 24 meatballs.
Place meatballs in an 1 1x7x1 1/2-inch baking pan.
Bake meatballs in a 375° oven, about 15 minutes or till no pink remains.
Drain meatballs on paper towels.
Add meatballs to sauce.
Return sauce to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Meanwhile, cook the spaghetti according to the package directions, except omit the cooking oil and salt.
Drain well.
In a small mixing bowl stir together the cornstarch and cold water; stir into sauce.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Discard bay leaf.