I used this recipe the first time I made meatballs. It was very simple and the meatballs were excellent. I substituted wheat germ for the breadcrumbs. The wheat germ gave the meatballs a great nutty flavor. Everyone loved them!!
Old-Fashioned Spaghetti & Meatballs
To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.
10 Reviews for Old-Fashioned Spaghetti & Meatballs
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.
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!
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.
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.