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Spaghetti and Meatballs. Girl and the Kitchen Feature -006

Classic Italian Spaghetti and Meatballs

  • Author: Mila Furman


  • 2 pounds ground beef (80% lean)
  • 5 egg whites
  • 5 cloves of garlic (minced)
  • 1 whole onion (finely diced)
  • 1 cup freshly grated (Parmesan)
  • 1 large handful of Italian parsley (chopped)
  • plenty of salt and pepper to taste
  • Olive oil for cooking
  • My Freezer Friendly Marinara Sauce


  1. By using whole wheat spaghetti and lean beef I was really able to cut down on the calories. Now they have this awesome pasta at Trader Joe’s with flax seed in it! So I can almost feel good about eating this meal…almost.
  2. Combine all the ingredients except olive oil in a bowl and mix well with hands.
  3. Pour oil into a deep and preferably wide pot; let oil get hot.
  4. One at a time, roll the meatballs into about 3 inch balls and drop them into the pot. Be careful not to crowd the pan. Continue doing so in batches until all meatballs have been browned on each side. *I have also recently baked these off I stead of frying them. Simply roll them and place on an oiled sheet pan and place into 450 degree oven for 20 minutes. Then place into the sauce.
  5. Remove all the meatballs on to another plate.
  6. Turn down the heat to medium and add onion to pan. Toss onion with oil. Continue cooking for about 15 minutes. Do not get color on the onion.
  7. Turn down the heat and add the garlic. Sweat for 10 minutes.
  8. Puree the tomatoes through a food mill or a food processor. Place into pot with onion and garlic. Let it cook over low heat for about 30 minutes.
  9. Boil a pot of salted water for the spaghetti.
  10. Add in meatballs and juices. Continue cooking until meatballs are cooked through and moist, about 20 minutes.
  11. Remove meatballs and add basil leaves and spaghetti to sauce.
  12. Toss to coat and pour extra sauce on meatballs and spaghetti!
  • Category: Entree
  • Cuisine: Italian