Super–easy spaghetti and meatballs
11
Points®
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
0.25 cup(s)
Grated Parmesan cheese
0.25 cup(s)
Egg(s)
1 large egg(s)
Italian seasoning
1.5 tsp
Kosher salt
1.5 tsp
Uncooked whole wheat spaghetti
0.75 pound(s)
Store-bought marinara sauce
24 oz
Basil
0.25 cup(s)
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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