Spaghetti with Mini Meatballs
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
If you're not a meat lover, try this recipe with lean ground chicken.
Ingredients
Uncooked spaghetti
6 oz
Uncooked lean beef round
14 oz
Raw egg
1 large, lightly beaten
Fresh basil
¼ cup(s), chopped
Garlic
4 clove(s), large, minced, divided
Onion
1 medium, chopped
Sun-dried hot chile peppers
¼ item(s), about 1 tsp, minced
Canned crushed tomatoes
1¾ cup(s)
Water
1 cup(s)
Fresh oregano
2 tbsp(s)
Fresh basil
1 tbsp(s), chopped
Instructions
1
Bring a large pot of water to a boil and cook spaghetti until al dente. Drain.
2
Combine beef, egg, basil and 2 cloves garlic in a medium bowl. Mix well and roll into about 20 walnut-size balls.
3
Heat a medium nonstick pan lightly sprayed with cooking spray and cook meatballs until browned and cooked through. Set aside.
4
Coat a pan with cooking spray, heat and sauté onion, 2 cloves garlic and chile until onion is softened. Stir in tomatoes, water and herbs. Cook over low heat for 10 minutes.
5
Heat cooked meatballs in tomato sauce for about 5 minutes.
6
Return spaghetti to pan and heat through. Serve with meatballs and sauce.
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