- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings, with leftover sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 741
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 14 g
- Sugar
- 18 g
- Protein
- 48 g
- Cholesterol
- 77 mg
- Sodium
- 1589 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings, with leftover sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 741
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 14 g
- Sugar
- 18 g
- Protein
- 48 g
- Cholesterol
- 77 mg
- Sodium
- 1589 mg
Ingredients
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.
