Spaghetti With Meatballs Recipe

Name: Spaghetti With Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground lean beef (7% or less fat); 2 cups finely chopped onions (3/4 lb.); 1 large egg white; 3 tablespoons fine dried bread crumbs; 1 tablespoon minced garlic; About 1/2 teaspoon salt; About 1/4 teaspoon pepper; 1 can (28 oz.) tomato puree; 1/3 cup dry red wine (see notes); 1/3 cup fat-skimmed beef broth; 1 teaspoon dried basil; 1 teaspoon sugar; 3/4 pound dried spaghetti; About 1/4 cup shredded parmesan cheese; 2 tablespoons chopped parsley

Servings: persons

1 pound ground lean beef (7% or less fat)
2 cups finely chopped onions (3/4 lb.)
1 large egg white
3 tablespoons fine dried bread crumbs
1 tablespoon minced garlic
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 can (28 oz.) tomato puree
1/3 cup dry red wine (see notes)
1/3 cup fat-skimmed beef broth
1 teaspoon dried basil
1 teaspoon sugar
3/4 pound dried spaghetti
About 1/4 cup shredded parmesan cheese
2 tablespoons chopped parsley

1
In a covered 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
2
In a bowl, mix beef, 1/2 cup onions, egg white, bread crumbs, 1/2 tablespoon garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 12 equal balls (about 1 3/4 in. each).
3
Place meatballs in a single layer, without crowding, in an 11- to 12-inch nonstick frying pan over high heat; turn as needed to brown on all sides, about 5 minutes total per batch. As meatballs are browned, transfer to a plate with a slotted spoon.
4
Add remaining 1 1/2 cups onions and 1/2 tablespoon garlic to frying pan; stir often until onions begin to brown, about 5 minutes. Add tomato puree, wine, broth, basil, and sugar; stir until boiling.
5
Add browned meatballs to sauce; when sauce boils, cover, reduce heat, and simmer, stirring occasionally, until meatballs are no longer pink in the center (cut to test), 8 to 10 minutes.
6
Meanwhile, add spaghetti to boiling water and cook until barely tender to bite, 7 to 9 minutes; drain well.
7
Mound spaghetti in a wide bowl. Pour meatballs and sauce over pasta. Sprinkle with 1/4 cup cheese and parsley; serve with salt, pepper, and additional cheese to add to taste.
8
If desired, omit red wine in sauce and add 1/3 cup more beef broth in step 4.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound ground lean beef (7% or less fat), 2 cups finely chopped onions (3/4 lb.), 1 large egg white, 3 tablespoons fine dried bread crumbs, and more.

Yes, Spaghetti With Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions