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Recipes
Garlic-Laced Baked Meatballs in Simple Pantry Sauce with Spaghetti

Recipe

Garlic-Laced Baked Meatballs in Simple Pantry Sauce with Spaghetti

25 min prep

45 min cooking

Serves 6

Difficulty 3/5

Meatballs are always a family favourite, and these ones get an extra garlic-hit from the bread crumbs you make simply, using garlic Texas toast. You can cook the meatballs by either oven-baking or poaching right in the sauce (see Tip for details).

Ingredients

7 slices garlic Texas toast 1 tbsp (15 mL) canola or sunflower oil 1 onion, diced 1 lb (500 g) Lean Ground Beef 1 egg, lightly beaten 1 tbsp (15 mL) Worcestershire sauce 1 jar (650 mL) tomato pasta sauce, divided 1 tsp (5 mL) dried oregano or Italian herb seasoning ½ tsp (2 mL) EACH salt and pepper

Simple Pantry Sauce

1 tbsp (15 mL) canola or sunflower oil 1 cup (250 mL) sliced mushrooms Red wine (optional) 1 can (540 mL) diced stewed tomatoes 1-inch (2 cm) piece Parmesan cheese rind (optional) 1 pkg (340 g) dry spaghetti Grated Parmesan cheese

Get Ingredients

Directions

1. Make your own garlic Texas toast bread crumbs: Cut 1 slice of Texas toast into ½-inch (1 cm) cubes. Arrange in a single layer on parchment-lined rimmed baking sheet. Bake in preheated 350°F oven, stirring twice or more, for 18 to 20 minutes, or until golden brown and crispy all the way through. Cool to room temperature. Fold parchment paper over cubes and crush into crumbs using the bottom of a skillet or palm of your hand. Set aside. 2. Meanwhile, heat oil in a large saucepan over medium-high heat. Cook onion, stirring often, for about 5 minutes or until softened. Transfer half of the cooked onion to a large bowl. Set the pan with remaining onion aside for the sauce. 3. Stir Worcestershire sauce, 2 tbsp (30 mL) of the pasta sauce, oregano, salt and pepper into onion in large bowl. Add the reserved bread crumbs to the bowl along with the egg and ground beef. Gently mix with a fork (careful not to over-mix). Form into about thirty 1-inch (2.5 cm) balls. Arrange on a foil-lined rimmed baking sheet, spacing them apart. 4. Bake in preheated 350°F oven for 10 to 15 minutes, until digital instant-read thermometer inserted into centre of several meatballs reads 160°F (71°C). Cover with foil to keep warm and set aside. 5. Meanwhile, make the Simple Pantry Sauce: Add oil to the reserved onion in saucepan; heat over medium-high heat. Add mushrooms and cook, stirring often, for about 5 to 8 minutes or until mushrooms are starting to brown. Add a splash of wine (if using) and cook 1 minute or until evaporated. Stir in the remaining pasta sauce, stewed tomatoes and Parmesan rind (if using); bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Stir in the meatballs and heat through. 6. Meanwhile cook the pasta and heat the desired number of garlic Texas toast slices according to package directions. Drain pasta well. 7. Serve pasta topped with meatballs and sauce, along with garlic Texas toast. Top each serving with some grated Parmesan (if using).

Tip

Instead of oven-baking the meatballs, you can poach them in the sauce to cook: Add raw meatballs to the simmering sauce, gently stir and return to a strong simmer. Cover the pot and simmer for 10 to 15 minutes, stirring gently halfway through, until a digital instant read thermometer inserted into the centre of several meatballs reads 160°F (71°C).

Cuts Used in This Recipe

Garlic-Laced Baked Meatballs in Simple Pantry Sauce with Spaghetti

Ground Beef

Lean Ground Beef (17% Max. fat)

Ground Beef

Lean Ground Beef Chuck

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.