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Thyme Meatballs With Spaghetti Recipe
|Basic lamb mixture||1⁄4 Cup (4 tbs)|
|Seeded black olives||30 Gram, finely chopped (1/4 Cup)|
|Tomato paste||2 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|For tomato sauce|
|Olive oil||1 Tablespoon|
|Onion||150 Gram, chopped (1 Medium Sized)|
|Garlic||2 Clove (10 gm), crushed|
|Canned tomatoes||800 Gram (2 Cans, 400 Gram Each)|
|Dry red wine||60 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 2570 Calories from Fat 350
% Daily Value*
Total Fat 40 g62.2%
Saturated Fat 8.9 g44.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1393.3 mg58.1%
Total Carbohydrates 484 g161.3%
Dietary Fiber 21.3 g85.2%
Sugars 25.8 g
Protein 99 g198%
Vitamin A 135.3% Vitamin C 197.4%
Calcium 60.1% Iron 182.1%
*Based on a 2000 Calorie diet
Place meatballs on oiled oven tray, coat lightly with cooking oil spray; bake, uncovered, in hot oven about 15 minutes or until cooked through.
Stir meatballs gently into hot Tomato Sauce, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Serve meatballs in sauce with hot spaghetti.
Tomato Sauce Heat oil in medium pan; cook onion and garlic, stirring, until soft and browned lightly.
Add undrained crushed tomatoes, paste, wine and sugar.
Bring to boil; simmer, uncovered, about 10 minutes or until sauce thickens slightly.