So according to three emails I received today, March 10th is National Meatball Day. (Who besides me was clueless?)
So I decided to remake my meatballs from Fool a Carnivore.
But personally, I like to make my own meatballs which I bake in the oven. I serve them with a homemade tomato sauce that includes Muir Glen Organic Fire Roasted Tomatoes. And I usually use a whole wheat spaghetti or a high fiber spaghetti.
In case you haven’t made my version of Classic Spaghetti and Meatballs yet, I thought I would share it with you in honor of our National Meatball Day celebration. (What, no parade?)
What kid (or grownup) doesn’t like a tasty plate of spaghetti and meatballs?
It’s just that mine are made minus the meat!
National Meatball Day may only come once a year – but Classic Spaghetti and Meatballs can be enjoyed by your hungry family any day of the year!
- 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
- 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.