NOT-SO-TRADITIONAL SPAGHETTI AND MEATBALLS

Not-So-Traditional Spaghetti and Meatballs image

Everyone will wonder what you did differently this time around. The secret is cilantro. Cilantro is wonderful in guacamole but it takes on a whole different flavor in these delicious meatballs. Trust me, I've made these for many potlucks and everyone always loves them. Even people who swear they hate cilantro. Serve the meatballs and sauce over spaghetti.

Provided by Eve

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 2h

Yield 8

Number Of Ingredients 13

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Ingredients

2 pounds ground beef
2 tablespoons kosher salt
2 tablespoons dried oregano
2 tablespoons dried basil
1 ½ tablespoons ground black pepper
1 tablespoon dried rosemary
1 tablespoon chili powder
2 eggs
½ cup finely chopped onion
¼ cup finely chopped cilantro
4 cloves garlic, finely chopped
1 cup Italian-seasoned bread crumbs
1 (45 ounce) jar traditional-flavor pasta sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place wire racks over 2 baking sheets lined with aluminum foil.
Combine beef, salt, oregano, basil, black pepper, rosemary, and chili powder in a large bowl. Stir in eggs, onion, cilantro, and garlic until evenly distributed. Gradually incorporate bread crumbs until mixture is moist but not gooey.
Scoop up meat mixture using a mini ice cream scoop and shape into balls that are slightly smaller than golf balls. Arrange meatballs on prepared wire racks.
Bake in the preheated oven until golden, about 30 minutes. Flip and continue baking until browned on the other side, about 15 minutes more.
Transfer meatballs to a large pot; pour in pasta sauce. Bring to a simmer; cook until flavors combine, at least 30 minutes.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 36.3 g, Cholesterol 120.8 mg, Fat 20.4 g, Fiber 6.7 g, Protein 26.4 g, SaturatedFat 7.2 g, Sodium 2450.1 mg, Sugar 15.6 g