Saucy Spaghetti and Meatballs
These Italian meatballs are delicious and extremely tender, and although they take a little time to prep, they are very easy...just mix, shape, and bake!
Ingredients
Meatballs
- 1 cup unseasoned bread crumbs
- 3/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1-2 cups beef broth divided
- 1/2 cup chopped fresh parsley
- 3 large eggs beaten
- 2 tablespoons oregano
- 1 tablespoon garlic minced
- 1/2 tablespoon salt
- 1 tablespoon pepper
- 2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper flakes
- 2 lbs. ground chuck
Marinara
- 1/4 cup olive oil
- 1-1/2 cups onion diced
- 2 teaspoons garlic minced
- 3 cans 14.5 oz crushed tomatoes
- 1/2 cup reserved meatball pan drippings
- 1/2 cup chopped fresh parsley
- 1 tablespoon sugar
- 1/2 teaspoon crushed red pepper flakes
Instructions
For Meatballs:
- Preheat oven to 450 degrees.
- Stir together all ingredients (except ground chuck) using only 1/2 cup of the beef broth. Add the ground chuck and mix together thoroughly.
- Shape into meatballs about 2" in diameter (may use a 1 ounce scoop to make this easier). Place on baking sheets lightly coated with cooking spray; do not crowd together. Cover bottom of pan with additional beef broth.
- Bake for 25 minutes, or until just cooked through. (Reserve pan juices for the marinara.)
For Marinara:
- In a large pan, sauté onions in olive oil over medium high heat until tender.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes.
- For spaghetti and meatballs, add desired number of cooked meatballs to sauce and simmer uncovered another 10 minutes, or until heated through.
Notes
Recipe by Cuisine at Home Magazine.
Nutrition
Serving: 1ServingsCalories: 626kcalCarbohydrates: 33gProtein: 44gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 189mgSodium: 1413mgFiber: 6gSugar: 12g
Tried this recipe?Let us know how it was.