Spaghetti with Mini Meatballs and Mushrooms

This recipe is taken from the 1993 Milk Calendar. The tiny meatballs are fun because they are different; fast because they do not take long to cook through and easy because they do not have to be browned first.

  • Prep: 25 min
  • Cooking: 30 min
Yields 4 - 5 servings
spaghetti with mini meatballs and mushrooms

Ingredients

  • Meatballs
  • 3/4 lb (340 g) lean ground beef
  • 1/2 cup (125 mL) bread crumbs
  • 1 egg
  • 1/2 cup (125 mL) Milk
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • Sauce
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • of hot red chili flakes
  • 12 1/2 oz (375 g) fresh mushrooms sliced (about 3 cups/ 750 mL)
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) Milk
  • 1 can (28 oz/796 mL) tomatoes with juices
  • 1 can (5 1/2 oz/156 mL) tomato paste
  • Salt and pepper to taste
  • 12 1/2 oz (375 g) spaghetti
  • 2 tbsp (30 mL) chopped fresh parsley
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese

Preparation

Meatballs

Combine ground beef with bread crumbs, egg, milk, salt and pepper. Shape into mini meatballs. Reserve.

Sauce

Heat oil in a large saucepan. Add onions, garlic and hot chili flakes. Cook a few min or until lightly browned. Add mushrooms. Cook 3 to 4 min. Add flour. Cook 2 min longer. Whisk in milk. Bring to a boil.

Add tomatoes and tomato paste, breaking tomatoes up with a spoon. Bring to a boil. Reduce heat. Simmer, uncovered, stirring occasionally, 10 min. Add meatballs to sauce. Continue to cook, gently, 20 min. Add salt and pepper to taste.

Just before serving, cook spaghetti in a large pot of boiling, salted water. Drain spaghetti well.

Top with sauce, parsley and Parmesan cheese. Toss well and serve.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 702 Calories
Protein: 36 g
Carbohydrate: 91 g
Fat: 23 g
Fibre: 8.5 g
Sodium: 1222 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 29 % / 322 mg
Selenium: 142 %
Folate: 97 %
Niacin: 83 %
Vitamin C: 82 %