Meatballs and Spaghetti by Aunt Dee
Prep Time: 15 minutes
Cooking Time: 35 minutes
We recommend doubling or tripling the meatballs in this recipe so you can freeze and then make easy meatball sandwiches in a few days or weeks. Ground Chuck is preferred or lean ground beef. To lower the sodium, look for low sodium marinara or use tomato sauce with oregano and no salt added italian herbs instead of the marinara sauce.
1 pound ground beef, extra lean, or ground chuck
2 egg(s), large
1 1/2 teaspoon garlic powder
1 1/2 teaspoon parsley, dried
1 teaspoon pepper, black, ground
1/2 onion(s), medium, finely chopped or pureed
3/4 cup bread crumbs, Italian herb flavored
28 ounces marinara sauce, already prepared, jar or deli, low sodium
1/2 pound spaghetti noodles or other noodles
1/4 cup parmesan cheese, grated
Boil water for the spaghetti noodles. Cook noodles according to package directions. When done, drain water. Meanwhile, preheat oven to 350 degrees. Line a cookie sheet with foil for easy clean up. In a large bowl mix ground beef, onion, eggs, garlic, parsley, pepper and bread crumbs. Form 1 to 2 inch meatballs with your hands and place on cookie sheet (smaller meatballs will cook faster). Bake for 25 - 35 minutes until done. Meanwhile, heat the spaghetti sauce in a medium sauce pan over medium heat. Serve spaghetti on a plate, spoon sauce over the spaghetti and place several meatballs on top. Sprinkle with parmesan.
Per Serving About: 530 calories, 15 g fat, 4.5 saturated fat, 36 g protein, 62 g carbohydrates, 7 g dietary fiber, 1530 mg sodium