Spaghetti with Beef and Bulgur Meatballs
Add cooked bulgur to classic meatballs for extra nutrients. While the meatballs bake, make a simple tomato sauce. Serve over cooked whole-wheat spaghetti with Parmesan cheese, and basil.
Serves: 6Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy
- 1 lb. lean ground beef
- 1 cup cooked bulgur
- 1 large egg, lightly beaten
- 1⁄4 cup breadcrumbs
- 1 tsp. dried oregano
- 1⁄2 small onion, peeled and chopped
- 4 cloves garlic, minced and divided
- 1 tsp. salt, divided
- 1⁄2 tsp. ground black pepper, divided
- 2 Tbsp. olive oil
- 2 cans (28 oz.) whole tomatoes
- 1 lb. whole-wheat spaghetti, cooked
- 1⁄4 cup grated Parmesan cheese
- 2 Tbsp. chopped basil
- Set oven to 425°F. Grease a rimmed baking sheet with nonstick cooking spray.
- In a large bowl using your hands, mix beef, bulgur, egg, breadcrumbs, oregano, onion, 2 garlic cloves, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper. Shape meatballs and place 1 to 2 inches apart on the prepared baking sheet.
- Bake at 425°F for 25 to 30 minutes, turning meatballs every few minutes to cook evenly.
- Meanwhile, in a large saucepan over medium high heat, heat olive oil until shimmering. Add remaining garlic and cook, stirring, for 30 seconds. Add tomatoes, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper. Break tomatoes into chunks with a wooden spoon and bring to a boil. Reduce heat to low and simmer for 20 minutes. Add meatballs to pan with sauce and simmer an additional 5 minutes.
- Serve sauce and meatballs with spaghetti, grated cheese, and basil.