The husband’s favorite dinner ever is spaghetti and meatballs.  Yea.  I enjoy cooking…and he wants spaghetti and meatballs.  But…gross.  So I decided to find a recipe that won’t make us feel like nasty after we eat it.  Here it is-

whole grain spaghetti noodles (look for the whole grain seal)

Muir Glen organic tomato sauce (or make your own.  But this stuff rocks.  The Cabernet Marinara is our favorite.)

Meatballs:

  • 1 pound ground sirloin or 93% lean ground beef
  • 2 slices whole grain bread, pulverized into crumbs (I use the blender)
  • 2 t dried italian seasoning
  • 2 cloves garlic, minced
  • 2 T fresh parsley, chopped
  • 2 T grated parmesan cheese (optional)
  • 1 egg, beaten
  • dash of worcestershire
  1. Mix together.
  2. Form into balls (Or whatever shape you like.  Meat stars could be fun.) NOTE:  This will make a ton of meat stars.  I usually make as many as the three of us will eat, then wrap the ball o’ meat in plastic wrap, drop it in a freezer bag, and throw it in the freezer.  Yet another double meal night.  Boom.
  3. Bake in a preheated 350 degree oven (If you are out here in the mountains, do 400 degrees) until a meat thermometer yells at you that the internal temperature is at 160 degrees.

I’m not going to give you directions on how to put this meal together.  If you found your way online and to my site, you can probably make a plate of spaghetti.  Nor am I going to post a picture of ours, because you know what spaghetti looks like.

Hope y’all like it!

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