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Home » Recipes

Whole-Wheat Spaghetti and Meatballs


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These would also be good on toothpicks as an appetizer at a party or a tailgate, or you could mix them together with some warm noodles and sauce like the picture. You could also double the recipe and freeze the leftover meatballs (when they are either raw or cooked) for a quick meal on a busy day. If you prefer chicken, try these homemade Chicken Meatballs!

No matter what you decide to do I promise you will not be disappointed. This recipe has been one of our family’s favorite “go-to” meals for years! With your leftovers, make this Fried Spaghetti!

Whole-Wheat Spaghetti and Meatballs

This is one of those recipes that my whole family absolutely loves. Let’s face it…meatballs are a crowd pleaser. My youngest daughter even likes cold leftover meatballs in her lunch on occasion. It's an easy dinner that comes together in under 30 minutes. Who doesn't love a good whole-wheat spaghetti and meatball recipe?
21 Reviews / 4.7 Average
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Course: Dinner
Cuisine: Italian
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free
Print Recipe
Servings: 4 people
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Ingredients
  

  • 1 lb whole-wheat spaghetti
  • pasta sauce
  • 1 lb ground beef
  • 1 egg (beaten)
  • ⅓ cup whole-wheat breadcrumbs
  • ⅓ cup parmesan cheese (freshly grated)
  • ½ cup carrot (in bits (you can grind the carrot in a food processor, grate then dice them, or mince them))
  • 3 cloves garlic (minced)
  • 1 ½ teaspoons red wine vinegar
  • 1 ½ teaspoons soy sauce
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • crushed red pepper (to taste)
  • olive oil (for greasing the baking sheet)

Instructions
 

  • Boil pasta noodles according to package directions.
  • Preheat oven to 425 degrees F.
  • Mix together ground beef and next 10 ingredients (find a recipe for breadcrumbs here - Whole Wheat Breadcrumbs). I find it easiest to use my hands.
  • Generously grease a baking sheet with olive oil.
  • Roll the beef mixture into meatballs the size of golf balls. Place them in rows onto the greased baking sheet.
  • Bake for 9 – 11 minutes or until brown all the way through.
  • Serve meatballs on top of cooked noodles and warm pasta sauce. Garnish with extra Parmesan cheese if desired.

Notes

Nutrition Facts
Nutrition Facts
Whole-Wheat Spaghetti and Meatballs
Amount Per Serving
Calories 775 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Cholesterol 129mg43%
Sodium 559mg24%
Potassium 636mg18%
Carbohydrates 95g32%
Fiber 2g8%
Sugar 1g1%
Protein 42g84%
Vitamin A 2805IU56%
Vitamin C 3.5mg4%
Calcium 182mg18%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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7.1K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Jill says

    September 12, 2020 at 12:22 pm

    5 stars
    All I need to say is that the second time I made this recipe, I tripled and froze two-thirds. My whole family loves these! Do not change a thing!

    Reply
  2. Brittany says

    January 17, 2019 at 12:18 pm

    The comment that said took 1.5 hrs? Crazy! I thought these were super quick to throw together and my family of 6 loves the flavor of these meatballs. Very tasty! I had 3 mozzarella cheese sticks that I cut into 8 small squares each and wrapped the meat around the cheese because I was nervous we wouldn’t have enough for everyone. It ended up marking 24 meatballs. Thanks for the great recipe! Served it with your spaghetti sauce using canned tomatoes. Look forward to making that one using fresh.

    Reply
  3. Gina says

    January 07, 2019 at 1:02 pm

    Would the flavor be diminished if I left out the soy sauce? My son strongly dislikes soy sauce.

    Reply
    • 100 Days Admin says

      January 08, 2019 at 10:49 am

      There will be a tad bit difference, but it shouldn't hurt the overall taste that much.

      Reply
  4. Afsoon says

    October 26, 2017 at 2:17 pm

    Just made these meatballs, they are so so so good! Thank you! Going to make your pumpkin muffins now :)

    Reply
  5. AH says

    May 05, 2017 at 7:09 pm

    1 star
    1 1/2 hours to make and a major disappointment; these meatballs do not have a good flavor

    Reply
    • 100 Days Admin says

      July 17, 2019 at 1:07 pm

      Sorry to hear you weren't pleased with this recipe. You can always alter them to fit your taste. - Nicole

      Reply
  6. Pam H says

    January 05, 2016 at 11:19 am

    5 stars
    I made these for a New Years Eve party (I wanted to make sure there was something I would eat) - and they were a huge hit! My only modification was to add some finely chopped mushrooms. I'm going to try them next with ground turkey and am sure that they will be delicious!

    Reply
  7. Ashleigh Esteves says

    November 04, 2015 at 1:12 pm

    This is the first recipe I have tried from this site. I made this last night and it was delicious! The meatballs have great flavor, although I thought my store bought pasta sauce masked that great flavor. I can't find your homemade pasta sauce recipe. Could you post the link to it? Thank you. Also, I added 1/4 tsp red pepper flakes. Do you think that is too much? And lastly, would you recommend a type of dip to supplement these meatballs as an appetizer? Thank you so much!

    Reply
    • Amy Taylor (comment moderator) says

      November 08, 2015 at 7:31 pm

      Hi there. Here are Lisa's pasta recipes: https://www.100daysofrealfood.com/2010/07/19/recipe-homemade-spaghetti-sauce/ and https://www.100daysofrealfood.com/2011/06/21/recipe-simple-spaghetti/. Not sure about a dip but bruschetta pairs well.

      Reply
  8. Teresa says

    October 30, 2015 at 8:48 pm

    What could I substitute for the soy sauce?

    Reply
    • Amy Taylor (comment moderator) says

      November 08, 2015 at 8:05 pm

      This is my favorite homemade substitution: http://allrecipes.com/recipe/92873/soy-sauce-substitute/.

      Reply
  9. Aly says

    April 03, 2015 at 8:06 am

    5 stars
    Lisa, I made this last night with your homemade pasta sauce and your kale chips. Everything was absolutely delicious. My five-year-old son said, "Mommy, I love this dinner! Can we have this dinner tomorrow night?" Talk about music to my ears! We are big fans, and we thank you for the great recipes.

    Reply
  10. Angela says

    February 18, 2015 at 11:50 am

    If you freeze these, raw or cooked, how do you go about cooking them? Let them thaw first, or just put on the baking pan frozen?

    Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      February 19, 2015 at 10:20 am

      Hi Angela. I usually thaw overnight in the fridge and then heat them in a covered pyrex.

      Reply
  11. Joanne says

    January 11, 2015 at 5:12 pm

    5 stars
    I just made this for my family. Hands down ~ BEST SPAGHETTI AND MEATBALLS EVER!!!!!! Meatballs are so easy and very flavorful!!!!

    Reply
  12. Marlana says

    January 06, 2015 at 2:48 pm

    3 stars
    This one isn't one of my favorites. If I make it again, I will probably sauté my garlic first. Raw garlic (even though it does cook as the meatballs cook, clearly) is just too overpowering for us. These were also a tad dry, but perhaps I overcooked them.

    Reply
  13. Meg says

    November 13, 2014 at 3:15 pm

    I'm considering using 1 lb grassfed pork and 1 lb grassfed beef and am wondering if i could make part into meatballs and part into a meatloaf. Would i need to add anything to the meatloaf section? Onions?

    Reply
    • Amy Taylor (comment moderator) says

      November 24, 2014 at 8:46 am

      Hi Meg. That is not something we've tried but I can't imagine a meatloaf with out onion. :)

      Reply
  14. sherri says

    November 12, 2014 at 2:44 pm

    I have made these several times now. This is the only way I want to eat spaghetti now! My questions is how to go about freezing the meatballs. Can you flash freeze them on a cookie sheet and then put into a ziplock bag? Or cook them before freezing? Then also what would be the best way of cooking them from frozen? I always skim through all the comments so that if someone already asked I am not asking the same question. I see where someone asked but there was never a reaponse, so I am hoping to get one for myself and others who are wondering the same thing. I love you site and I am getting ready to purchase your book.

    Reply
    • Amy Taylor (comment moderator) says

      November 17, 2014 at 3:30 pm

      Hi there. I cook and then freeze them. You can freeze them in any airtight container. When reheating, I allow them to thaw overnight and reheat them in the oven or just add them to your sauce as it cooks until they are warm through. ~Amy

      Reply
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