Spaghetti and Meatballs


8 oz. whole wheat spaghetti

1 lb. ground beef
1 slice whole grain bread
1 egg white
2 Tbsp grated Parmesan (heaping)
1 cup chopped onion
1/4 tsp basil
1/4 tsp pepper
1/4 cup flat leaf parsley, chopped
1 tsp. olive oil


Add oil to heated nonstick skillet on medium.  Cook onion slowly until soft; cool.  Moisten breadcrumbs in water till softened.  Squeeze out extra moisture and place crumbs in medium bowl.  Add cooled onions and remaining ingredients.  Mix well with hands; shape into 12 meat balls (or more by making smaller).  Brown on all sides in a nonstick pan (meatballs will be very soft) and transfer to heated marinara and cook an additional 10 minutes or until meatballs are no longer pink in center.  Serve over hot spaghetti; sprinkle with shredded parmesan cheese if desired.

2 diced tomatoes (28oz)
1 Tbsp garlic, crushed
1 Tbsp chili powder, to taste
1/4 tsp crushed hot pepper flakes
water, as needed

Cook tomatoes in saucepan, uncovered, over med. heat for about 20 minutes.  While tomatoes are simmering, heat a nonstick pan and add crushed garlic.  Briefly cook without browning and add chili powder and pepper flakes to tomatoes and simmer together for 10 minutes.  Add water as needed to maintain desired consistency.


This entry was posted in Recipes, Spaghetti and Meatballs, Uncategorized. Bookmark the permalink.

One Response to Spaghetti and Meatballs

  1. Pingback: Week 4 Menu | ourjourneywithhim

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