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Old-Fashioned Spaghetti & Meatballs

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

Your rating: None Average: 4.4 (176 votes)

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

9 Reviews for Old-Fashioned Spaghetti & Meatballs

01/06/2013
WHOA on the onion!

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.

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Comments (1)

5 comments

Anonymous wrote 1 year 4 weeks ago

I don't think my kids would

I don't think my kids would eat it either. I'm glad you posted this!

11/27/2012
Anonymous
Healthy method of making meat balls

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!

Reduced fat, Nice taste, baked instead of fried.
Comments
05/18/2012
Anonymous
Family Favorite

My 8 year old son requested these meatballs for his birthday meal. What more do you have to say!

Comments
10/18/2011
Good but... maybe too much fiber

My review is really for the meatballs since I used bottled sauce. The meatballs were tasty and cooked up just fine. The only problem is, with all the extra fiber courtesy of the bulgur (along with whole wheat pasta), a small lunch of this dish gives both me and my husband a solid dose of indigestion. It expands quite a bit once I eat it.

Just a word of caution.

Healthy, tasty
Comments
10/04/2011
Simple and Delicious!

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!!

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