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Spaghetti and Meatballs

Yields6 ServingsPrep Time25 minsCook Time40 minsTotal Time1 hr 5 mins

Juicy beef meatballs made with a bread and milk panade, browned and simmered in tomato sauce, served over spaghetti. Serves 6.

Spaghetti and meatballs in tomato sauce with basil and parmesan

Meatballs

 2 white bread, torn
 ⅓ cup milk
 1 ½ lbs ground beef, 80/20 (680g)
 1 large egg
 ½ cup grated parmesan
 2 garlic, minced
 2 tbsp fresh parsley, chopped
 1 tsp salt
 ½ tsp black pepper
 2 tbsp olive oil

Sauce

 1 onion, diced
 2 garlic, minced
 1 can crushed tomatoes (28 oz)
 ½ tsp salt
 1 fresh basil

To Serve

 1 lb spaghetti (454g)
 extra parmesan
1

Make the panade. Soak the bread in the milk for 5 minutes, then mash into a paste.

2

Mix. Gently combine the beef, panade, egg, parmesan, garlic, parsley, salt, and pepper. Do not overmix.

3

Shape. Roll into 1.5-inch meatballs with damp hands.

4

Brown. Brown the meatballs in olive oil on all sides, about 6–8 minutes. Remove.

5

Make the sauce. In the same pot, cook the onion 5 minutes, add garlic, then the tomatoes and salt. Bring to a simmer.

6

Simmer. Return the meatballs and simmer covered 20 minutes. Stir in basil.

7

Serve. Cook the spaghetti until al dente. Serve topped with sauce, meatballs, and parmesan.

Nutrition Facts

6 servings

Serving size

1 plate

Amount per serving
Calories735
% Daily Value *
Total Fat 29g38%

Saturated Fat 10g50%
Trans Fat 1g
Cholesterol 117mg39%
Sodium 1000mg44%
Total Carbohydrate 70g26%

Dietary Fiber 5g18%
Total Sugars 7g
Protein 41g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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