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Spaghetti with Mini Meatballs

7
Total Time
45 min
Prep
15 min
Cook
30 min
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.

Ingredients

uncooked spaghetti

6 oz

uncooked lean beef round

14 oz

egg(s)

1 large, lightly beaten

basil

¼ cup(s), chopped

garlic clove(s)

4 medium clove(s), minced, divided

uncooked onion(s)

1 medium, chopped

sun-dried hot chile pepper(s)

⅛ oz, minced

canned crushed tomatoes

1¾ cup(s)

water

1 cup(s)

fresh oregano

2 Tbsp, chopped

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.

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