not-so-traditional-spaghetti-and-meatballs

Not So Traditional Spaghetti and Meatballs

2 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 40 m
Eve
Recipe by  Eve

“Everyone will wonder what you did differently this time around. The secret is cilantro. Cilantro is wonderful in guacamole but it takes on a whole different flavor in these delicious meatballs. Trust me, I've made these for many potlucks and everyone always loves them. Even people who swear they hate cilantro.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine beef, salt, oregano, basil, black pepper, chili powder, and garlic powder in a large bowl until well mixed. Stir in onion, cilantro, and garlic until evenly distributed. Make a well in the center of the beef mixture and add eggs and bread crumbs. Gradually incorporate eggs and bread crumbs into meat mixture by mixing the meat into the well. Shape meat into balls that are slightly smaller than a golf ball.
  3. Heat vegetable oil in a large skillet over medium heat; pan-fry meatballs in batches until browned on all sides, about 10 minutes. Transfer to a paper towel-lined plate to drain. Arrange meatballs in a large baking dish and cover with pasta sauce.
  4. Bake in preheated oven until meatballs are no longer pink in the center and pasta sauce is hot and bubbly, about 45 minutes. Allow meatballs and sauce to rest for 15 minutes before serving.

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Reviews (2)

Rate This Recipe
Turtle
3

Turtle

I apologize for having used oatmeal instead of Italian seasoned bread crumbs, but when I saw all the wonderful herbs in this recipe just I had to try it - regardless that I lacked bread crumbs in the pantry! I would have liked these flavorful little meatballs much more had they not been so salty. I will make these again (the oatmeal worked fine, by the way), but experiment by cutting the salt in half. Made per recipe, the salt is waaaay too much.

Ducky
0

Ducky

I took the previous reviewer's suggestion and halved the salt but it was still too salty. I really don't think you need any extra salt for this recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 403 cal
  • 20%
  • Fat
  • 19.7 g
  • 30%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 3338 mg
  • 134%

Based on a 2,000 calorie diet

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Baked Spaghetti

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Johnsonville Classic Meatballs and Spaghetti