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Greek Meatballs & Spaghetti

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  Lean ground beef 1 Pound
  Lean ground lamb 1⁄2 Pound
  Finely chopped fresh mint/2 teaspoons dry mint 1 1⁄2 Tablespoon
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Eggs 2
  Onion 1 Medium, finely chopped
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  All-purpose flour 2 1⁄2 Ounce
  Salad oil 2 Tablespoon
  Canned tomatoes 1 Pound (1 Can)
  Dry basil 1⁄2 Teaspoon
  Spaghetti 12 Ounce
  Salted boiling water 2 Cup (32 tbs)

Make yogurt sauce and refrigerate until needed.
In a bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well.
Shape mixture into walnut-size meatballs.
Roll balls in flour and shake off excess.
In a wide frying pan, heat oil over medium-high heat.
Brown meatballs, a portion at a time, until they are browned on all sides; pour off and discard pan drippings.
Add tomatoes and their liquid (break up tomatoes with a spoon) and basil.
Cover and simmer for 15 minutes or until meatballs are tender.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Transfer spaghetti to a deep serving dish and pour sauce and meatballs over spaghetti.
Pass a bowl of yogurt sauce to spoon over each serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3520 Calories from Fat 1221

% Daily Value*

Total Fat 137 g210.8%

Saturated Fat 43.1 g215.4%

Trans Fat 0.5 g

Cholesterol 848.5 mg282.8%

Sodium 3802.4 mg158.4%

Total Carbohydrates 379 g126.2%

Dietary Fiber 17.4 g69.6%

Sugars 10.7 g

Protein 212 g423.7%

Vitamin A 97% Vitamin C 109.4%

Calcium 59.5% Iron 213.2%

*Based on a 2000 Calorie diet

Greek Meatballs & Spaghetti Recipe