Spaghetti and Meatballs

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings, with leftover sauce
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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


  1. Heat oil in a large stock pot or Dutch oven over medium heat.
  2. 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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