Classic Spaghetti and Meatballs in Honor of National Meatball Day

Nancy Olah

Classic Spaghetti and Meatballs in Honor of National Meatball Day

Who in their right mind doesn’t love this classic comfort dish that we all lovingly remember from childhood? The problem is that it is too often made with a bottled sauce that drenches every square inch of the pasta and contains meatballs that strike a single note—namely, ground beef. Good meatballs come from a variety of ingredients and should have a fresh taste. I’ve made these meatballs with my own homemade fresh bread crumbs and with panko—both are very good as a binder. If you decide to use panko, give them a quick buzz in the food processor first, so they will be a bit smoother in texture. I bake the meatballs in the oven, so there is no added fat. Consequently, this dish is much lower in fat and calories than a traditional recipe. Isn’t it nice to be able to satisfy your craving for one of the simple pleasures from childhood without expanding your waistline? If you’re serving wine, consider a Sangiovese or a Zinfandel. Serve with plenty of freshly grated Parmigiano-Reggiano, crusty Italian bread, and a green salad.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 6 to 8 people

Course: Weekend Meals

Cuisine: Italian

Ingredients Method Notes

Ingredients

1 tablespoon extra virgin olive oil
1/2 onion diced
2 garlic cloves pressed
28- ounce can crushed tomatoes
16- ounce can diced fire roasted tomatoes
1/4 cup dry white wine
2 –3 tablespoons fresh Italian parsley minced
2 –3 tablespoons fresh basil minced
2 –3 tablespoons fresh oregano minced
Sea salt and freshly ground black pepper to taste
3/4 cup dried bread crumbs or panko
1/3 cup buttermilk or plain low fat yogurt
1 egg
14- ounce package Lightlife Gimme Lean Beef
7 ounces Lightlife Gimme Lean Sausage 1/2 the package
1/4 cup Parmesan cheese grated
1 garlic clove minced or pressed
2 tablespoons fresh Italian parsley minced
Sea salt and freshly ground black pepper
1- pound box spaghetti
Freshly grated Parmigiano-Reggiano

Method

To make the sauce, heat a large sauce pan, add the olive oil, and sauté the diced onion for 5–6 minutes, until translucent. Add the garlic and sauté for another minute or two. Make sure not to let the garlic brown.Add the tomatoes, wine, parsley, basil, oregano, sea salt, and pepper. Cover and let simmer for about 30–45 minutes while you make your meatballs.
Line a baking sheet with non-stick aluminum foil and preheat oven to 400°F.
Mix together the bread crumbs and buttermilk or yogurt and let sit for a few minutes.
In a large mixing bowl, beat the egg, then add the breadcrumb mixture, and all the remaining ingredients. You can either mix the meatballs by hand or use the stand mixer. Just make sure that all the ingredients are thoroughly incorporated.
Form the meatballs into golf ball-sized spheres or slightly smaller. You should have about 35–40 meatballs.
Bake the meatballs on the foil-lined baking sheet for 20 minutes. After 20 minutes, flip them and bake for another 5–10 minutes.
Let the tray of meatballs cool on a wire rack for about 10 minutes. Put the meatballs in the sauce for 8–10 minutes to warm them, while you make your spaghetti in a big pot of boiling salted water. Cook the spaghetti according to the package directions until al dente. Drain the spaghetti in a colander, and then put it in a large serving bowl. Pour several ladles of sauce over the top and toss to incorporate. Serve in pasta bowls with extra sauce and meat balls on top. Sprinkle with freshly grated Parmigiano-Reggiano.