Slow-Cooked Italian Meatballs with Whole Wheat Pasta
25min
45min
4
722
Chef's Note
For more tender meatballs, avoid overmixing the meat mixture and don't pack them too tightly when forming. You can make the meatballs a day ahead and refrigerate them before cooking for even better flavor development. If you prefer a smoother sauce, blend the tomato mixture before adding the meatballs back in.
Tags
Ingredients
1.5 pounds lean ground beef
0.5 pound Italian turkey sausage (casings removed)
1 cup whole wheat breadcrumbs
2 large eggs
1/2 cup grated Parmesan cheese
3 cloves minced garlic
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium onion (diced)
28 ounces crushed tomatoes
3 tablespoons tomato paste
1 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes
16 ounces whole wheat spaghetti
1/4 cup fresh basil (chopped)
1/4 cup fresh parsley (chopped)
Instructions
- 1
In a large bowl, combine 1.5 pounds ground beef, 0.5 pound Italian turkey sausage, 1 cup breadcrumbs, 2 beaten eggs, 1/4 cup Parmesan cheese, 2 cloves minced garlic, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 2
Mix ingredients gently with your hands until just combined (avoid overmixing to keep meatballs tender).
- 3
Form the mixture into 20 meatballs, about 2 inches in diameter.
- 4
Heat 2 tablespoons olive oil in a large, deep skillet over medium heat.
- 5
Working in batches, brown the meatballs on all sides, about 2-3 minutes per batch. They don't need to be cooked through at this point.
- 6
Remove meatballs to a plate and set aside.
- 7
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes.
- 8
Add 1 clove minced garlic and cook for 30 seconds until fragrant.
- 9
Stir in 28 ounces crushed tomatoes, 3 tablespoons tomato paste, 1 cup chicken broth, remaining 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
- 10
Bring sauce to a simmer, then carefully return the meatballs to the skillet.
- 11
Reduce heat to low, cover, and simmer for 25-30 minutes, occasionally turning the meatballs, until they are cooked through and the sauce has thickened.
- 12
While the meatballs are simmering, bring a large pot of salted water to a boil.
- 13
Cook 16 ounces whole wheat spaghetti according to package directions until al dente (usually 8-10 minutes). Drain.
- 14
Serve meatballs and sauce over the cooked pasta.
- 15
Garnish with remaining 1/4 cup Parmesan cheese, fresh chopped basil, and parsley.
Nutrition Information (per serving)
722
45g
81g
24g
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