Spaghetti and Meatballs

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings, with leftover sauce
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 pound spaghetti
  • 1 pound extra-lean ground beef
  • 1 teaspoon salt-free garlic and herb seasoning
  • Salt and pepper
  • 2 (28-ounce) cans diced tomatoes
  • 6 -ounce can tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup torn fresh basil leaves
  • 1/4 cup grated Parmesan
Directions

Heat oil in a large stock pot or Dutch oven over medium heat.

Cook spaghetti according to package directions. In a large bowl, combine beef and garlic and herb seasoning, 1 teaspoon each salt and pepper. Mix well and shape mixture into meatballs (about 16 meatballs). Add meatballs and cook 5 minutes, until golden brown on all sides. Add tomatoes, tomato paste, oregano, and red pepper flakes and bring to a simmer. Simmer 10 minutes, until meatballs are cooked through. Reserve 1 1/2 cups sauce for another meal. Remove from heat and stir in basil. Serve sauce over spaghetti. Top with Parmesan just before serving.


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