It says 8 oz. of meat and a pound of pasta for 6 people...the pasta serving is about right but the meat seems like too small of a portion
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.
11 Reviews for Old-Fashioned Spaghetti & Meatballs
This recipe can be changed around a lot. I doubled the meat as 8 oz of meat did not sound right. I'll use garlic powder next time in place of the cloves and cut the parsley in half as our son does not like. I could sprinkle it on top of my serving.
Well, I cannot agree with the rave reviews and I can't believe this is a kid friendly meal with all the onion! I guess with all the bulgur wheat you have to add the onion (not to mention fatty sausage). It is unfortunate that I was optimistic and made a double recipe so my family will see these again from the freezer. This was a nine thumbs down in my house of ten thumbs.
I wanted to make traditional spaghetti and meatballs but with a healthier twist, so this was the perfect solution! I don't like to use ground beef. I would appreciate tips on making healthier choices for ground meat in general.... Bought organic at the supermarket. But perhaps next time I'll go to a butcher and get good quality meat ground up... I wonder about the sausages too.... anyway, baking the meatballs worked really well! I felt good about all the fat dripping down into the pan rather than sitting in my stomach! Next time I may add less bulgar wheat and try to find actual spicy sausages... My supermarket didn't have any so I bought the closest thing and added my own paprika and cayenne. Needed a little bit more kick. But great recipe. Will use it again! I paired it with the Cast Iron Skillet corn bread recipe on this site and a Marinara Sauce of Ina Garten on the foodnetwork.com. Was a hit!
My 8 year old son requested these meatballs for his birthday meal. What more do you have to say!