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?
Servings 4 people
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.