Okay, so there has been a lot of members that specifically asked for the best spaghetti and meatballs recipe we can find out there. We can’t say it will be YOUR BEST, but we enjoy it A LOT! Side notes about this recipe is that it’s healthier than most preparations and only takes around 1 hour and 10 minutes to finish.

Spaghetti and Meatballs

8 oz ground sirloin
1 slice whole wheat sandwich bread, ground into coarse crumbs
1 medium onion (chopped)
4 garlic cloves (chopped)
1 portobello mushroom, stem removed and chopped
1 large egg white
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley leaves
Freshly grated nutmeg
1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
2 tablespoons olive oil
1 small bunch fresh basil
1/2 cup low-sodium beef broth
8 ounces whole-wheat spaghetti
3 sprigs fresh thyme
Parmesan, for serving, optional

First, pulse the sandwich bread in a food processor to form coarse crumbs. Next add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Equally portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.

After, in a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook stirring occasionally, until tender, about 10 to 12 mins. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. You will now add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.

Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.

The nutritional analysis per serving (analysis without optional Parmesan)

Total Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg

Compliments to Food Network for the recipe!