Not-So-Traditional Spaghetti and Meatballs

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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 438 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place wire racks over 2 baking sheets lined with aluminum foil.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until golden, about 30 minutes. Flip and continue baking until browned on the other side, about 15 minutes more.

Step 5

Transfer meatballs to a large pot; pour in pasta sauce. Bring to a simmer; cook until flavors combine, at least 30 minutes.