Spaghetti and Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic spaghetti and meatballs with a simple five-ingredient marinara sauce. Tender beef and pork meatballs baked on a sheet pan, then tossed with pasta and topped with parmesan and fresh herbs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon extra virgin olive oil
- 1/2 cup yellow onion, (minced)
- 2 cloves garlic, (minced)
- 3/4 cup coarse fresh bread crumbs
- 1/2 cup whole milk
- 1 egg, (beaten)
- 2 tablespoons fresh Italian parsley, (minced)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound ground beef
- 1 pound ground pork
- 1 28-ounce can whole peeled San Marzano tomatoes, (with purée)
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, (peeled and smashed)
- 1 tablespoon tomato paste
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh basil, (plus more basil for garnish)
- 1 pound spaghettl
- freshly grated Parmesan cheese, ( for serving)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 559mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 595mg
- Calcium
- 116mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.