Literally beef up your everyday pasta with homemade meatballs and sauce. Meatballs are a great source of protein and flavor. Use the leftovers for a meatball sub on a whole-grain roll.

Julianna Grimes Bottcher

Gallery

Randy Mayor

Recipe Summary

Yield:
8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.

    Advertisement
  • Preheat broiler.

  • To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.

  • Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil

Nutrition Facts

291 calories; calories from fat 25%; fat 8g; saturated fat 3.2g; mono fat 2.5g; poly fat 1.3g; protein 24.3g; carbohydrates 32.2g; fiber 4.1g; cholesterol 76mg; iron 7.4mg; sodium 873mg; calcium 163mg.