Healthy Recipes Healthy Main Dish Recipes Healthy Meat Main Dish Recipes Healthy Meatball Recipes Nonna's Spaghetti & Meatballs 4.6 (8) 8 Reviews 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. By Carolyn Malcoun Carolyn Malcoun Instagram Twitter As EatingWell's food editor, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 45 mins Additional Time: 3 hrs 15 mins Total Time: 4 hrs Servings: 8 Yield: 8 servings, 1 cup pasta, 3/4 cup sauce & 2 meatballs Nutrition Profile: Healthy Aging Healthy Immunity High Fiber High-Protein Low Added Sugars Low-Calorie Jump to Nutrition Facts Ingredients Meatballs 2 large eggs 1/2 cup dry whole-wheat breadcrumbs (see Tip) ½ cup finely chopped onion ½ cup grated Parmigiano-Reggiano cheese, plus more for serving ¼ cup minced fresh parsley 3 cloves garlic, minced 1 teaspoon salt ½ teaspoon freshly ground pepper 8 ounces lean (90% or leaner) ground beef 8 ounces ground pork or Italian pork sausage 8 ounces ground veal Sauce & Spaghetti 1 tablespoon extra-virgin olive oil 1 cup finely chopped onion 3 cloves garlic, finely chopped 2 teaspoons Italian seasoning ¼ teaspoon crushed red pepper 1 cup dry red wine 1 28-ounce can crushed tomatoes 1 14-ounce can diced tomatoes 1 pound whole-wheat spaghetti 1 tablespoon finely chopped fresh oregano Directions 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. 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. Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours. 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. Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired. Tips Make Ahead Tip: To prep ahead: Make meatballs and sauce (Steps 1 & 2); cover and refrigerate separately for up to 1 day. Reheat sauce to a simmer before adding to slow cooker. To make ahead: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reh Equipment: 6-quart slow cooker Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets. Stovetop Variation: Make the sauce (Step 2) in a large Dutch oven instead of a skillet, then gently add the meatballs to the simmering sauce. Cover and gently simmer until the meatballs are cooked through, about 1 hour. For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker. Rate it Print Nutrition Facts (per serving) 447 Calories 11g Fat 61g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 cup pasta, 3/4 cup sauce & 2 meatballs Calories 447 % Daily Value * Total Carbohydrate 61g 22% Dietary Fiber 11g 38% Total Sugars 9g Protein 26g 51% Total Fat 11g 14% Saturated Fat 4g 19% Cholesterol 81mg 27% Vitamin A 687IU 14% Vitamin C 21mg 23% Folate 61mcg 15% Sodium 765mg 33% Calcium 148mg 11% Iron 5mg 26% Magnesium 125mg 30% Potassium 766mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved