Classic Spaghetti and Meatballs
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
594
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 855 mg | (21 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 ozs Spaghetti
- For the meatballs
- 1 slice white Bread (day old)
- 3 Tbsps cream
- 2 ⅔ cups ground Beef
- 1 egg
- salt
- freshly ground Black pepper
- lemon zest
- 2 Tbsps fresh parsley (chopped)
- butter
- For the tomato sauce
- 2 cups chopped Tomatoes (can)
- 1 tsp canned Tomato paste
- 2 shallots
- 1 clove garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground Black pepper
- ½ tsp sugar
- fresh parsley (to garnish)
Product recommendation
Can be frozen.
Preparation steps
1.
For the meatballs, soak the bread in cream until soft. Squeeze the bread to remove excess cream, then mix together with the ground beef, egg, chopped parsley and lemon zest. Season with salt and pepper and mix well. Form small balls from the mix.
2.
For the tomato sauce, peel and finely chop the garlic and the onions. Fry in hot olive oil in a saucepan until soft. Stir in the tomato concentrate, followed by the chopped tomatoes. Simmer gently for about 20 minutes. Season with salt, pepper and sugar.
3.
Cook the spaghetti in boiling, salted water according to instructions on the packet.
4.
Fry the meatballs in butter for 6 - 8 minutes on all sides. Drain the spaghetti and divide onto plates, arrange the meatballs on the top and spoon some of the tomato sauce over the top. Garnish with parsley and serve.
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