This is one of my favorite meals. I wasn’t born Italian, but I should have been. If I was in some strange parallel universe when I could only eat one genre of food, this would be it. Maybe because I live for carbs! So, this Sunday I’m making spaghetti and meatballs. It’s a classic, but don’t call it basic. My meatballs come with a little kick. In this recipe I add crushed red peppers and Tabasco sauce to build heat and Italian breadcrumbs for texture. When you bite into these meatballs flavors of oregano and Parmesan cheese swirl around. The meatballs are the real star here. I’ll serve them with whole wheat spaghetti and marinara sauce.
This dish is surprisingly quick to put together. Once all the ingredients for the meatballs are mixed up, roll them into golf ball sized rounds and bake them in the oven. While those delicious morsels are being brought up to temp, start boiling the past as directed. All your timers should go off at the same time. Everything ready to serve, piping hot.
Italian Spaghetti With Meatballs
When I go to the grocery store, I’m looking for the freshest ingredients possible. Lately I’ve been shopping at Aldi. They are committed to providing fresh, organic produce at affordable prices. For this recipe I purchased their leanest cut of ground beef. I already had a bundle of yellow onions, spices and boxed pasta in my pantry.
Place 1lb. of ground beef in a medium sized mixing bowl. Add one small onion, diced. Then add 1/2 teaspoon salt, 1/2 teaspoon garlic salt, 1 1/2 teaspoon Italian seasoning, 3/4 teaspoon dried oregano, 1 teaspoon crushed red pepper, 1 1/2 tablespoons of Worcestershire sauce and a few dashes of Tabasco sauce.
Mix well. Then add 1/3 cup of low-fat milk, 1/4 cup of grated Parmesan cheese, and a 1/2 cup of Italian breadcrumbs. Mix again. Then form into medium sized balls – Like the size of a golf ball.
Bake at 400 degrees F for about 25 minutes or until no longer pink in the middle. While those babies are in the over start boiling a pot of water and add a box of whole wheat spaghetti. Cook as directed. Once it’s done, drain and set aside. It shouldn’t be long until your meatballs are ready too. Plate your spaghetti. Add three meatballs and cover with marinara sauce.
I really just use the spaghetti as a catalyst to my meatballs. This meal provides a great source of fiber and protein. Make sure it invite your friends over too because this recipe produces a lot of food. Perfect for sharing or having leftovers. It still taste great on day 2 or 3.
Spaghetti with Meatballs
- 1 lb Ground Beef
- 1 Small onion, diced
- 1/2 tsp Salt
- 1/2 tsp Garlic salt
- 1 1/2 tsp Italian seasoning
- 3/4 tsp Dried oregano
- 1 tsp Crushed red pepper
- 2 dashes Tabasco sauce
- 1 1/2 tbsp Worcestershire sauce
- 1/3 cup Milk
- 1/4 cup Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 1 box Whole wheat spaghetti
- 1 jar Marinara sauce
Preheat the oven to 400 degrees F.
In a medium sized mixing bowl, mix beef, salts, onion, Italian seasoning, oregano, red pepper, Tabasco sauce, and Worcestershire sauce.
Then add milk, Parmesan cheese and breadcrumbs. Mix well.
Form into 1 1/2 inch thick balls, place on a baking sheet and back for 25 minutes or until fully cooked.
As always, make it your own. If you like spicy I suggest adding a little more red pepper and Tabasco sauce.