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Spaghetti with mini meatballs

7
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
Have this super-fun Italian favorite on your dinner table tonight in just 45 minutes. Walnut-sized meatballs are kid-friendly and easy to prepare. Enhanced with fresh basil and garlic, the mini meatballs have great flavor and marry well in the simple tomato sauce. A little sun-dried hot chile pepper brings a touch of heat and depth to the quick sauce. If you want more heat, up the amount of chile in the sauce or replace it with chopped green bell pepper for sensitive eaters. These meatballs and sauce also make a great party app for football parties and travel well. You can even make them with ground chicken in place of the beef.

Ingredients

Uncooked spaghetti

6 oz

Uncooked lean beef bottom round roast

14 oz

Egg

1 large egg(s), lightly beaten

Fresh basil

¼ cup(s), chopped

Garlic

4 clove(s), minced, divided

Onion

1 medium, chopped

Sun-dried hot chile pepper

⅛ oz, minced

Canned crushed tomatoes

1¾ cup(s)

Water

1 cup(s)

Fresh oregano

2 Tbsp, chopped

Fresh basil

1 Tbsp, 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.

Notes

Use wet hands when rolling the balls to keep the beef mixture from sticking.

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