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Old-Fashioned Spaghetti & Meatballs

Source: © EatingWell Magazine
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Rating: 2   Reviews: 6 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour 15 Minutes
  6 servings
To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.
For Meatballs:
1/3 cup  bulgur
1/2 cup  hot water
4 ounces  lean ground beef
4 ounces  hot Italian sausage
1   medium onion, very finely chopped
2   large egg whites, lightly beaten
3 cloves  garlic, very finely chopped
1 teaspoon  dried oregano
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1 cup  fresh breadcrumbs, preferably whole-wheat (see Tip)
For Sauce & Spaghetti:
4 cups  prepared marinara sauce
1/2 cup  slivered fresh basil leaves or chopped fresh parsley
1 pound  whole-wheat spaghetti or linguine
1/2 cup  freshly grated Parmesan or romano cheese (1 ounce)

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Old-Fashioned Spaghetti & Meatballs Recipe at
To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.

Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.

Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.

To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).

Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spaghetti Night
Nutrition Facts per Serving
Yield:   6 servings
Calories: 496
Fat. Total: 8g
Protein: 27g
Carbohydrates, Total: 86g
Fat, Saturated: 3g
Fiber: 18g
Cholesterol: 28mg
Sodium: 568mg
% Cal. from Fat: 15%
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Wendy, WA Reviewed: 10/13/2008
Yummy Spagetti and Meatballs
Made this wonderfuly healthy recipe for my Husband and Children and Grandkids.. Thet absolutly loved it. I used the Linguini, I made no changes great as is.... I also took it to work for my lunches, just reheated in microwave.. My Co workers asked me for the recipe it smelled so good..
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