Spaghetti and Meatballs. Girl and the Kitchen Feature -006
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Classic Italian Spaghetti and Meatballs

Course Entree
Cuisine Italian
Author Mila Furman

Ingredients

  • 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

Instructions

  • 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.
  • Combine all the ingredients except olive oil in a bowl and mix well with hands.
  • Pour oil into a deep and preferably wide pot; let oil get hot.
  • 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.
  • Remove all the meatballs on to another plate.
  • 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.
  • Turn down the heat and add the garlic. Sweat for 10 minutes.
  • 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.
  • Boil a pot of salted water for the spaghetti.
  • Add in meatballs and juices. Continue cooking until meatballs are cooked through and moist, about 20 minutes.
  • Remove meatballs and add basil leaves and spaghetti to sauce.
  • Toss to coat and pour extra sauce on meatballs and spaghetti!