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