Old-Fashioned Spaghetti & Meatballs

From EatingWell: Fall 2004, September/October 1995, The Essential EatingWell Cookbook (2004)

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.

READER'S COMMENT:

"I love this recipe. I used cannelli instead of spaghetti, but that was the only change I made. The taste of the meatballs was amazing. I could eat this all day long. "

Old-Fashioned Spaghetti & Meatballs Recipe

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9 Reviews for Old-Fashioned Spaghetti & Meatballs

10/17/2010

Anonymous

I love this recipe. I used cannelli instead of spaghetti, but that was the only change I made. The taste of the meatballs was amazing. I could eat this all day long.

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05/14/2010

Anonymous

These are great! I used ground turkey and turkey Italian sausage instead. I have made them a few times and they are great every time. I would disagree with the person who said there was too much onion and garlic, I think it is the perfect amount. Onion makes any kind of ground beef item (meatballs, burgers, meatloaf, etc.) very moist. A good way to do it is instead of chopping the onion you can grate it with a fine grater--faster and makes it super moist--you can also grate the garlic this way as well. I made the meatballs to put in the crockpot with BBQ sauce this time--I'm sure it will be great!

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01/28/2010

Anonymous

I used canned tomatoes and some extra seasoning instead of marinara sauce and it tasted great. I also used turkey italian sausage instead of pork. Also, I've been subbing quick oats for breadcrumbs in my meatball and meatloaf recipe for years. It doesn't change the flavor and it cuts down on sodium, something I've been trying really hard to do for my 1 year old.

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10/08/2009

Anonymous

Nice fiber content. Way too much pepper, garlic and onion. I quadrupled the recipe so I could put the meatballs in the freezer for later use and used a pound of sausage and beef--- 4 medium onions, two teaspoons of black pepper and 12 garlic cloves is way too much.

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