Meatballs with Pasta
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 28 ozs canned, crushed Tomatoes
- 2 cloves garlic cloves (peeled and chopped)
- 1 Tbsp fresh oregano (finely chopped)
- 1 tsp salt (divided)
- ½ cup fine, fresh breadcrumbs
- ½ cup milk
- 24 ozs ground Beef
- 1 medium onion (peeled and minced)
- 3 Tbsps fresh parsley (chopped)
- ¼ tsp crushed Red pepper flakes
- 1 ½ Tbsps good-quality olive oil
- 16 ozs dry Spaghetti
- Parmesan grated (to serve)
Preparation steps
1.
Simmer crushed tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart / 2.84 liter 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, parsley, red pepper flakes, and remaining salt. Blend with clean hands until just combined. Roll into 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, cook meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes per 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 pasta with tomato sauce and meatballs. Sprinkle with Parmesan cheese, if desired.
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