Homemade Spaghetti & Meatballs Recipe #CerealChef

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Meatballs 1a

When Kellogg’s put me to the Cereal Chef Challenge – I couldn’t just leave it at Homemade Granola Bars. I had to make something else. I mean, it’s a challenge, right?! So, I decided to also make meatballs made with Kellogg’s All-Bran Cereal. These meatballs are delish and pack a mighty punch of fiber from the cereal. This is a great way to sneak in fiber and healthful ingredients for everyone in your family!

Spaghetti & Meatballs Recipe
Ingredients
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Meatballs

  • 3/4  cup Kellogg’s All-Bran Cereal
  • 1.5 lbs ground beef
  • 1/4 cup freshly grated Parmesan cheese
  • 2 garlic cloves, finely minced
  • 1/3 cup milk
  • 1 egg
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/2 tsp Kosher salt
  • Freshly cracked pepper
  • Flour for coating the meatballs
  • Olive oil for pan

Spaghetti Sauce

  • 2 cans chopped or crushed tomatoes
  • 1 large onion, diced
  • 2-3 garlic cloves, finely chopped
  • Pinch red pepper flakes
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/2 tsp Italian seasoning
  • Kosher salt and pepper to taste
  • 1 package uncooked whole wheat spaghetti
  • Additional shredded Parmesan cheese, if desired

Directions:

(Meatballs) In large bowl, combine cereal and milk and allow cereal to soak for a couple of minutes. Add the rest of the meatball ingredients and using your hands, toss to combine. Shape into 16 (1 1/2-inch) meatballs. Roll meatballs in flour. Lucas did this part!

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Add olive oil to pan and cook meatballs over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary.

(Spaghetti Sauce) Saute onions and garlic in a large, heavy-bottomed pan (Dutch oven) until translucent. Add tomatoes, parsley, and all spices to the pan. Bring to a boil, add meatballs to the pan. Turn down heat to low and allow to simmer for 15-20 minutes.

While meatballs and sauce are simmering, cook and drain pasta as directed on package. Serve meatballs over pasta. Top freshly grated Parmesan cheese and enjoy!

Meatballs 2

This is part of a compensated campaign with Kellogg’s.  All opinions expressed are mine. Please refer to this site’s Terms of Use for more information.

Comments

  1. This looks delicious! Love your photography!!

  2. Piera, thanks for the recipe!! I’ll be bookmarking this one!!

  3. WOW! I love the idea of sneaking some fiber into the meatballs. My kids are so picky that there are only a few meals I can count on them eating, and luckily, spaghetti and meatballs is the only one that I don’t get tired of. I mean, I can only eat chicken nuggets and mac and cheese so often (Hint: not very often *sigh*). I usually take advantage of the cloaking powers of meatballs to hide some much-needed veggies. I’ve had some success with zucchinis. I dice them up really tiny and make sure to peel them so that there is no offending greenness poking out. Now I’m wondering what else I can trick my kids into eating.

  4. Piera

    I’ve been making a similar recipe for years and I found a better way to cook the meatballs recently. This technique is partly from an Italian restaurant that was featured in Diners Drive- ins & Dives. It is less expensive, healthier, equal in flavor and frees you from having to sit the meatballs.

    The problem with frying meatballs for me is that it is hard to brown them evenly if you don’t have a deep fryer. This method solves that problem. Sometimes if you turn them too much they will break which looks awful for presentation. I also like to stuff them with mozzarella cheese and most of the cheese always leaked out. By roasting them most of the cheese stays in. This way is also more practical if you need to cook for a big crowd.

    1 – Warm up the oven to 400 degrees
    2 – Once your meatballs are assembled, place them inside a large cast iron skillet with high sides with a thin layer of olive oil (you can also use a baking dish or a baking tray but cast iron is best)
    3 – Cook them for 7-10 minutes
    4 – Turn them over and cook for 7-10 additional minutes (time varies depending on the size of the meatballs and precision of your oven. Times here are for 1 1/2″ – 2″ meatballs)
    5 – Remove meatballs from skillet and add them to your sauce

    Chao