Old-Fashioned Spaghetti and Meatballs PT75M https://img5.recipesrun.com/201907/2019/1106/ab/b/693231/300x200x50.jpg 6 servings Ingredients: ½ cup freshly grated Parmesan, or Romano cheese (1 ounce) 1 pound whole-wheat spaghetti, or linguine ½ cup slivered fresh basil leaves, or chopped fresh parsley 4 cups prepared marinara sauce 1 cup fresh breadcrumbs, preferably whole-wheat ½ tsp. freshly ground pepper ½ tsp. salt 1 tsp. dried oregano 3 cloves garlic, very finely chopped 2 large egg whites, lightly beaten 1 medium onion, very finely chopped 4 oz. hot Italian sausage 4 oz. lean ground beef ½ cup hot water ⅓ cup bulgur

Old-Fashioned Spaghetti and Meatballs

By Ellie

6 Person
75 Minutes
486 Calories
To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.

Ingredients

Sauce and Spaghetti

  • ½ cup freshly grated Parmesan, or Romano cheese (1 ounce)

  • 1 pound whole-wheat spaghetti, or linguine

  • ½ cup slivered fresh basil leaves, or chopped fresh parsley

  • 4 cups prepared marinara sauce

  • 1 cup fresh breadcrumbs, preferably whole-wheat

  • ½ tsp. freshly ground pepper

  • ½ tsp. salt

  • 1 tsp. dried oregano

  • 3 cloves garlic, very finely chopped

  • 2 large egg whites, lightly beaten

  • 1 medium onion, very finely chopped

  • 4 oz. hot Italian sausage

  • 4 oz. lean ground beef

  • ½ cup hot water

  • ⅓ cup bulgur

Method

  • 01
    To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
  • 02
    Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
  • 03
    Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
  • 04
    To prepare sauce and spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
  • 05
    Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
  • 06
    Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about ⅓ cup.

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Old-Fashioned Spaghetti and Meatballs

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.
01 Information
  • Grade easy
  • Serving 6 servings
  • Calorie 486 Kcal
  • Prep Time 40 Mins
  • Cook Time 35 Mins
  • Total Time 75 Mins
02 Ingredients
Sauce and Spaghetti
½ cup freshly grated Parmesan, or Romano cheese (1 ounce)
1 pound whole-wheat spaghetti, or linguine
½ cup slivered fresh basil leaves, or chopped fresh parsley
4 cups prepared marinara sauce
1 cup fresh breadcrumbs, preferably whole-wheat
½ tsp. freshly ground pepper
½ tsp. salt
1 tsp. dried oregano
3 cloves garlic, very finely chopped
2 large egg whites, lightly beaten
1 medium onion, very finely chopped
4 oz. hot Italian sausage
4 oz. lean ground beef
½ cup hot water
⅓ cup bulgur
03 Method
Step 1
To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
Step 2
Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
Step 3
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
Step 4
To prepare sauce and spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
Step 5
Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
Step 6
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about ⅓ cup.
04 Author
Ellie Ellie
1078 Recipes
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