Spaghetti with Mini Meatballs and Mushrooms
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.
- Course Main Dishes
- Prep. Time 25 mins
- Cooking Time 30 mins
- Yields 4 to 5 servings
Preparation
What You Need
Instructions
For meatballs combine ground beef with breadcrumbs, egg, milk, salt and pepper. Shape into mini meatballs. Reserve.
For the sauce heat oil in a Dutch oven or 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. Season with salt and pepper.
Just before serving, cook spaghetti in a large pot of boiling, salted water. Drain spaghetti well.
Top with sauce, parsley and cheese. Toss well and serve.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 702 CaloriesProtein: 36 g
Carbohydrate: 91 g
Fat: 23 g
Fibre: 8.5 g
Sodium: 1222 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
29 %
/
322
mg
Selenium:
142 %
Folate:
97 %
Niacin:
83 %
Vitamin C:
82 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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