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Classic Spaghetti and Meatballs with Parmesan
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr
Calories:
392
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 3 cups canned, crushed Tomatoes
- 2 cloves garlic cloves (chopped)
- 1 Tbsp fresh oregano (finely chopped)
- 1 tsp salt (divided)
- ½ cup fine, fresh breadcrumbs
- ½ cup Whole milk
- 24 ozs ground Beef
- 1 medium onion (coarsely grated)
- 3 Tbsps fresh parsley (chopped)
- ¼ tsp crushed Red pepper flakes
- 1 ½ Tbsps olive oil
- 16 ozs Spaghetti
- Parmesan (to garnish)
Preparation steps
1.
Simmer crushed tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart / 2.84-l heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
2.
Meanwhile, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add ground beef, onion, 3 tablespoons of parsley, red pepper, and remaining salt and blend with your hands until just combined. Form meatballs, using approximately 2 tablespoons of the mixture for each meatball.
3.
Heat oil in a large heavy skillet over medium high heat until hot but not smoking, sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes each batch. Transfer browned meatballs with a slotted spoon to tomato sauce.
4.
Simmer meatballs, covered, stirring occasionally, until cooked through, about 10 minutes.
5.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 9 minutes. Serve with tomato sauce and meatballs. Garnish with Parmesan cheese.
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