Know what’s on your plate
Spaghetti and meatballs
Calories & nutrition facts
restaurant prepared
Nutrition facts
Per 100 g% DV- Calories 170 kcal —
- Protein 7.8 g 16%
- Carbohydrate 14 g 5%
- Fat 8.5 g 11%
- Saturated fat 3.1 g 16%
- Fibre 1.5 g 5%
- Sugars 2 g —
- Sodium 351 mg 15%
- Cholesterol 19 mg 6%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 28 µg 3%
- Vitamin C 0.9 mg 1%
- Vitamin E 0.75 mg 5%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 2 mg 13%
- Pantothenic acid (B5) 0.44 mg 9%
- Vitamin B6 0.14 mg 8%
- Folate (B9) 36 µg 9%
- Vitamin B12 0.39 µg 16%
Minerals
- Calcium 45 mg 3%
- Iron 1.3 mg 7%
- Magnesium 23 mg 5%
- Phosphorus 89 mg 7%
- Potassium 206 mg 4%
- Zinc 1 mg 9%
- Copper 0.11 mg 12%
- Manganese 0.28 mg 12%
- Selenium 18.4 µg 33%
Similar foods
- Denny's spaghetti and meatballs170 kcal / 100 g
- Spaghetti with meatballsin tomato sauce, canned100 kcal / 100 g
- Spaghetti with meat saucerestaurant, italian121 kcal / 100 g
- Meatballs with sauceNS as to type of meat186 kcal / 100 g
- Meatballwith tomato sauce194 kcal / 100 g
- Sweet and sour meatballs160 kcal / 100 g
Questions about Spaghetti and meatballs
How do you stop meatballs falling apart in spaghetti and meatballs?
Mix the mince gently with egg and breadcrumbs, then chill the shaped meatballs for about 20 minutes before cooking. Brown them in a pan without crowding it, and turn them carefully once a crust has formed.
How long should you cook the meatballs?
Brown them all over, then simmer them in the tomato sauce until cooked through; the centre should reach 75 °C. Small meatballs often take around 15–20 minutes to finish simmering, but check the temperature rather than relying on time alone.
How do you keep spaghetti from sticking together?
Cook it in plenty of boiling water, stirring during the first minute, and drain it when just tender. Add the drained pasta straight to the sauce and toss; rinsing it washes away the starch that helps the sauce cling.
Can you make spaghetti and meatballs ahead of time?
Yes. Keep the cooked pasta and meatballs in sauce in a covered container in the fridge, and use within 2 days. Reheat until steaming hot throughout, stirring so the meatballs heat evenly.
Can you freeze spaghetti and meatballs?
Yes; cool it promptly, portion it into airtight containers and freeze. Thaw in the fridge, then reheat until steaming hot throughout; freezing the sauce and meatballs separately from freshly cooked pasta gives the best texture.
What can you serve with spaghetti and meatballs?
A crisp green salad or cooked greens such as broccoli balance the rich tomato sauce, while garlic bread is a familiar accompaniment. Grated hard cheese and chopped parsley are classic finishes.
What can you use instead of beef for the meatballs?
Pork, lamb, turkey or a mixture of minced meats all work. For a meat-free version, use firm lentils or a plant-based mince, with breadcrumbs and seasoning to help the mixture hold together.
How does spaghetti and meatballs compare with spaghetti with meat sauce?
Spaghetti with meatballs has 7.8 g of protein per 100 g, compared with 5.79 g in spaghetti with meat sauce. The meatballs give you distinct, browned bites, while meat sauce coats the pasta more evenly.
Source: Canadian Nutrient File 7422 · per 100 g · carbohydrate per EU label, fibre excluded
