Meatballs in Marinara Sauce


These are great used for spaghetti or just served with the marinara sauce. Make a double batch and freeze half for an easy meal on another day.

1/3 cup bulgur

½ cup hot water

1 pound lean ground beef

1 medium onion, very finely chopped

2 eggs, lightly beaten

5 cloves garlic, very finely chopped

2 teaspoon dried oregano

1 teaspoon salt

½ teaspoon freshly ground pepper

1 cup fresh breadcrumbs, preferably whole-wheat

4 cups prepared marinara sauce

½ cup slivered fresh basil leaves, and/or chopped fresh parsley

½ cup freshly grated Parmesan, or Romano cheese


  1. To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
  2. Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
  3. Combine ground beef, onion, egg, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well.
  4. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes.
  5. Bring sauce to a simmer in a pot. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
  6. Top pasta with the sauce and meatballs and serve with grated cheese.
Serving Size:
Makes 6 servings.
Seattle Tilth
Leika Suzumura