Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Extra Large Homemade Meatballs w Pasta

 
One serving costs about $3.14 One serving costs about $3.14

$3.14 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish,lunch,main course,main dish,dinner
spoonacular Score:66%

Spoonacular Score: 66%

 

Extra Large Homemade Meatballs w Pasta requires around around 45 minutes from start to finish. One portion of this dish contains approximately 53g of protein, 58g of fat, and a total of 937 calories. This recipe serves 4. For $3.14 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It works well as a main course. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up seasoning, garlic, onion, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. Users who liked this recipe also liked Extra Large White Loaf Bread, Extra large double chocolate and coconut cookies, and Large-Batch Homemade Granola.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2 lb
2 lb ground chuck
ground chuck
3 cloves
3 cloves garlic
garlic
2
2  bread
bread
1
1  egg
egg
0.5 cups
0.5 cups mozzarella
mozzarella
1 Tbsp
1 Tbsp italian seasoning
italian seasoning
1 tsp
1 tsp salt
salt
0.5 tsps
0.5 tsps black pepper
black pepper
2 Tbsps
2 Tbsps olive oil
olive oil
0.5
0.5  diced onion
diced onion
26 oz
26 oz pasta sauce
pasta sauce
1 lb
1 lb cooked spaghetti
cooked spaghetti
2 lb ground chuck
2 lb
ground chuck
3 cloves garlic
3 cloves
garlic
2  bread
2
bread
1  egg
1
egg
0.5 cups mozzarella
0.5 cups
mozzarella
1 Tbsp italian seasoning
1 Tbsp
italian seasoning
1 tsp salt
1 tsp
salt
0.5 tsps black pepper
0.5 tsps
black pepper
2 Tbsps olive oil
2 Tbsps
olive oil
0.5  diced onion
0.5
diced onion
26 oz pasta sauce
26 oz
pasta sauce
1 lb cooked spaghetti
1 lb
cooked spaghetti

Equipment

baking sheet
baking sheet
sauce pan
sauce pan
aluminum foil
aluminum foil
oven
oven
pot
pot
baking sheet
baking sheet
sauce pan
sauce pan
aluminum foil
aluminum foil
oven
oven
pot
pot


Instructions

Preheat oven to 400 F. Finely chop 1/2 an onion, process bread into crumbs in a processor, and combine all ingredients for the meatballs including seasonings. Using washed and clean hands, roll the meatballs into 2-inch diameters and place on foil on rimmed baking sheet (otherwise fat will run off). Continue making meatballs until ingredients are all used up. You should end up with about 16 large meatballs. Place the meatballs on the baking sheet or foil, spacing them 1 inch apart. Bake until they are cooked through, about 25 minutes. . While the meatballs are cooking, bring a large pot of water to a boil with salt for the spaghetti and warm the spaghetti sauce in a saucepan over medium-low heat. Add extra seasoning like Italian, parsley, oregano, and basil. Cook the spaghetti according to package directions; drain and plate accordingly. When meatballs are almost cooked through, add a few sprinkles of mozzarella cheese and broil until browned. Remove from oven and let cool for a few minutes. Sprinkle some parsley flakes on top of the meatballs and serve with readied spaghetti and sauce. Garlic bread would also be a nice addition to this Italian meal!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.08
Ingredient
2 pounds ground chuck
3 cloves garlic
1 egg
½ cups mozzarella
1 tablespoon italian seasoning
½ teaspoons black pepper
2 tablespoons olive oil
½ diced onion
26 ounces pasta sauce
1 pound cooked spaghetti
Price
$7.04
$0.20
$0.24
$0.86
$0.24
$0.03
$0.33
$0.12
$2.90
$0.37
$12.33

Tips

Health Tips

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
933 Calories
52g Protein
58g Total Fat
48g Carbs
29% Health Score
Limit These
Calories
933
47%

Fat
58g
89%

  Saturated Fat
20g
130%

Carbohydrates
48g
16%

  Sugar
9g
10%

Cholesterol
213mg
71%

Sodium
1807mg
79%

Get Enough Of These
Protein
52g
106%

Selenium
70µg
101%

Vitamin B12
5µg
88%

Zinc
11mg
74%

Vitamin B3
11mg
60%

Phosphorus
553mg
55%

Vitamin B6
1mg
52%

Iron
8mg
48%

Potassium
1347mg
38%

Manganese
0.75mg
37%

Vitamin B2
0.58mg
34%

Vitamin E
5mg
33%

Copper
0.5mg
25%

Magnesium
98mg
25%

Fiber
5g
23%

Vitamin K
22µg
21%

Vitamin B5
2mg
21%

Vitamin A
975IU
20%

Calcium
179mg
18%

Vitamin C
14mg
18%

Folate
56µg
14%

Vitamin B1
0.19mg
13%

Vitamin D
0.5µg
3%

covered percent of daily need

Related Recipes