Red-and-Ready Spaghetti and Meatballs
Minutes Prep time: 5
Minutes Total time: 20
Servings: 8
Difficulty: easy
Minutes Prep time: 5
Minutes Total time: 20
Servings: 8
Difficulty: easy
1 pkg (16 oz each) dry spaghetti, uncooked
2 cans (15 oz each) OR 2 cartons (14.8 oz each) Hunt's® Tomato Sauce
3 tablespoons firmly packed brown sugar
1 tablespoon olive oil
2 teaspoons dehydrated minced onion
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1 pkg (16 oz each) frozen cooked meatballs
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 71 mg | 7% |
Carbohydrate | 63 g | 21% |
Cholesterol | 30 mg | 10% |
Total Fat | 16 g | 25% |
Iron | 3 mg | 18% |
Calories | 478 kcal | 24% |
Sodium | 1178 mg | 49% |
Protein | 19 g | 38% |
Saturated Fat | 6 g | 28% |
Sugars | 10 g | 1% |
Vitamin C | 7 mg | 12% |
Cook spaghetti according to package directions.
Meanwhile, whisk together tomato sauce, sugar, oil, onion, oregano and garlic powder in medium saucepan. Add frozen meatballs. Cook over medium heat 10 minutes, stirring occasionally. Reduce heat to low; simmer 5 minutes more or until meatballs are hot, stirring occasionally.
Drain spaghetti; place on serving platter. Top with sauce and meatballs.
Red-and-Ready Spaghetti and Meatballs