Spaghetti with Mini Meatballs
- Total Time
- 0:45
- Prep
- 0:15
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Moderate
If you're not a meat lover, try this recipe with lean ground chicken. Remember to increase the amount of basil and garlic to compensate for poultry's milder flavor.
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uncooked spaghetti6 oz
-
uncooked lean beef round14 oz
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egg(s)1 large, lightly beaten
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basil¼ cup(s), chopped
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garlic clove(s)4 clove(s), medium, minced, divided
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uncooked onion(s)1 medium, chopped
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sun-dried hot chile pepper(s)⅛ oz, minced
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canned crushed tomatoes1 ¾ cup(s)
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water1 cup(s)
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fresh oregano2 Tbsp, chopped
-
basil1 Tbsp, chopped
- Bring a large pot of water to a boil and cook spaghetti until al dente. Drain.
- Combine beef, egg, basil and 2 cloves garlic in a medium bowl. Mix well and roll into about 20 walnut-size balls.
- Heat a medium nonstick pan lightly sprayed with cooking spray and cook meatballs until browned and cooked through. Set aside.
- 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.
- Heat cooked meatballs in tomato sauce for about 5 minutes.
- Return spaghetti to pan and heat through. Serve with meatballs and sauce.