Super–easy spaghetti and meatballs

11
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy
Who doesn't love this Italian class? Our super-easy spaghetti and meatballs recipe is a fan favorite and ideal for a big family get together. If you have 35 minutes, you can make enough for 6 servings. But by far the best part of this recipe is how amazingly it keeps. These meatballs freeze well and also make great sub sandwiches, so you can bake a batch of them over the weekend for a quick weeknight dinner the whole family will love. Or, you can take them for lunch the next day on their own or in a sandwich. That is, if you have any leftover!

Ingredients

uncooked 93% lean ground beef

1 pound(s)

dried plain breadcrumbs

¼ cup(s)

grated Parmesan cheese

¼ cup(s)

egg(s)

1 large

Italian seasoning

1½ tsp

kosher salt

1½ tsp

uncooked whole-wheat spaghetti

¾ pound(s)

bottled reduced fat pasta sauce

24 oz

basil

¼ cup(s), fresh, chopped

Instructions

  1. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper or line with aluminum foil sprayed with nonstick cooking spray.
  2. In a large bowl, combine beef, breadcrumbs, cheese, egg, Italian seasoning and salt. Roll into thirty 1 1/4-inch meatballs and place on prepared baking sheet. Bake until cooked through, shaking pan every 5 minutes for even browning, about 10 to 15 minutes.
  3. While meatballs are baking, cook spaghetti according to package instructions. Pour sauce into a large saucepan over medium-low heat to warm.
  4. When ready to eat, toss meatballs with sauce and serve over spaghetti; garnish with basil.
  5. Per serving: 5 meatballs and 1 cup spaghetti with sauce

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