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Nonna’s Spaghetti & Meatballs

http://www.eatingwell.com/recipes/nonnas_spaghetti_meatballs.html

From EatingWell:  March/April 2012

The meatballs and sauce are cooked in the slow cooker for this traditional Italian spaghetti and meatballs recipe. You could also serve the meatballs over creamy polenta or on a sandwich with melted provolone.

8 servings, 1 cup pasta, 3/4 cup sauce & 2 meatballs each | Active Time: 45 minutes | Total Time: Slow-cooker time: 4-8 hours

Ingredients

Meatballs

Sauce & Spaghetti

Preparation

  1. To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
  2. To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
  3. Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
  4. 30 minutes before you’re ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
  5. Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

Nutrition

Per serving : 475 Calories; 11 g Fat; 4 g Sat; 4 g Mono; 108 mg Cholesterol; 61 g Carbohydrates; 32 g Protein; 11 g Fiber; 704 mg Sodium; 856 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 vegetable, 3 lean meat

Tips & Notes