Spaghetti and Meatballs

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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 1168kcal

Ingredients

Side Salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber
  • 1 TBSP Red onion shaved
  • 2 TBSP Carrots peeled and shaved

Dressing

  • 1 tsp Red wine vinegar
  • 4 tsp Extra-virgin olive oil
  • pinch Dried oregano
  • 1 clove Garlic grated
  • 1 tsp Sour cream

Spaghetti and Meatballs

  • 1/4 cup Sourdough bread chopped into small pieces
  • 2 tbsp Milk
  • 8 oz Ground beef
  • 1/4 tsp Dried oregano
  • 1/4 cup Fresh basil chopped, plus more for garnish
  • 4 tsp Parmesan cheese grated
  • 2 TBSP Extra-virgin olive oil
  • 4 cloves Garlic sliced
  • 1/4 cup Onion diced small
  • 2 cups Crushed tomatoes preferably San Marzano tomatoes
  • Salt to taste
  • Black pepper to taste
  • 4 oz Spaghetti or pasta of choice

Garlic Cheesy Bread

  • 2 slices Sourdough bread
  • 1 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1/4 cup Mozzarella cheese shredded

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep the vegetables for the salad per instructions above.
  • In a bowl whisk together all the ingredients for the dressing. Season with salt and pepper to taste. Refrigerate until ready to use.
  • Make the meatballs: In a bowl, mix together the bread and milk. Let sit for 2 to 3 minutes. Mix in the ground beef, oregano, 1/4 of the basil, parmesan, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into equally sized balls.
  • Heat a pot over medium heat. Add the meatballs in batches without crowding the pan and sear until nicely browned all over. Then remove from the pot and set aside.
  • Add the oil to the pot. Saute the garlic and onion until softened. Stir in the crushed tomatoes and season generously with salt and pepper. Place the meatballs back into the pot, partially cover with a lid and bring to a low simmer for about 30 - 35 minutes.
  • While the sauce is cooking, make the pasta and prep the garlic bread.
  • Bring a pot of water to a boil and cook the pasta according to the directions on the package.
  • Preheat the oven broiler on low.
  • Prep the bread: Drizzle the oil onto the bread top with garlic and cheese. Place on a baking sheet.
  • Place the prepared garlic bread under the broiler until the cheese has melted.
  • When the pasta is finished, drain well.
  • Finish the sauce: Season to taste with salt and pepper. Remove from the heat and stir in the remaining basil.
  • Dress the salad.
  • Serve: Toss the pasta in the sauce, serve with meatballs. Enjoy with the salad, garlic bread, and sparkling water. Garnish with basil.

Nutrition

Calories: 1168kcal | Carbohydrates: 91g | Protein: 48g | Fat: 70g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 167mg | Sodium: 1001mg | Potassium: 1978mg | Fiber: 12g | Sugar: 22g | Vitamin A: 8097IU | Vitamin C: 42mg | Calcium: 292mg | Iron: 11mg

Spaghetti and Meatballs

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings 2
Calories 1168 kcal

Ingredients
 
 

Side Salad

  • 2 cups Romaine lettuce chopped
  • 6 slices Cucumber
  • 1 TBSP Red onion shaved
  • 2 TBSP Carrots peeled and shaved

Dressing

  • 1 tsp Red wine vinegar
  • 4 tsp Extra-virgin olive oil
  • pinch Dried oregano
  • 1 clove Garlic grated
  • 1 tsp Sour cream

Spaghetti and Meatballs

  • 1/4 cup Sourdough bread chopped into small pieces
  • 2 tbsp Milk
  • 8 oz Ground beef
  • 1/4 tsp Dried oregano
  • 1/4 cup Fresh basil chopped, plus more for garnish
  • 4 tsp Parmesan cheese grated
  • 2 TBSP Extra-virgin olive oil
  • 4 cloves Garlic sliced
  • 1/4 cup Onion diced small
  • 2 cups Crushed tomatoes preferably San Marzano tomatoes
  • Salt to taste
  • Black pepper to taste
  • 4 oz Spaghetti or pasta of choice

Garlic Cheesy Bread

  • 2 slices Sourdough bread
  • 1 TBSP Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1/4 cup Mozzarella cheese shredded

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Prep the vegetables for the salad per instructions above.
  • In a bowl whisk together all the ingredients for the dressing. Season with salt and pepper to taste. Refrigerate until ready to use.
  • Make the meatballs: In a bowl, mix together the bread and milk. Let sit for 2 to 3 minutes. Mix in the ground beef, oregano, 1/4 of the basil, parmesan, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into equally sized balls.
  • Heat a pot over medium heat. Add the meatballs in batches without crowding the pan and sear until nicely browned all over. Then remove from the pot and set aside.
  • Add the oil to the pot. Saute the garlic and onion until softened. Stir in the crushed tomatoes and season generously with salt and pepper. Place the meatballs back into the pot, partially cover with a lid and bring to a low simmer for about 30 - 35 minutes.
  • While the sauce is cooking, make the pasta and prep the garlic bread.
  • Bring a pot of water to a boil and cook the pasta according to the directions on the package.
  • Preheat the oven broiler on low.
  • Prep the bread: Drizzle the oil onto the bread top with garlic and cheese. Place on a baking sheet.
  • Place the prepared garlic bread under the broiler until the cheese has melted.
  • When the pasta is finished, drain well.
  • Finish the sauce: Season to taste with salt and pepper. Remove from the heat and stir in the remaining basil.
  • Dress the salad.
  • Serve: Toss the pasta in the sauce, serve with meatballs. Enjoy with the salad, garlic bread, and sparkling water. Garnish with basil.

Nutrition

Calories: 1168kcalCarbohydrates: 91gProtein: 48gFat: 70gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 3gCholesterol: 167mgSodium: 1001mgPotassium: 1978mgFiber: 12gSugar: 22gVitamin A: 8097IUVitamin C: 42mgCalcium: 292mgIron: 11mg
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