Hunt's® Classic Spaghetti and Parmesan Meatballs
40Prep Time Minutes
55Total Time Minutes
12Number of Ingredients
1 pound ground round beef (85% lean)
3/4 cup grated Parmesan cheese, divided
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 egg, slightly beaten
1 tablespoon finely chopped garlic, divided
1/4 teaspoon salt
1 tablespoon olive oil
3/4 cup finely chopped yellow onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
2 cups Hunt's® Tomato Sauce
1/4 cup chopped fresh basil
1 tablespoon granulated sugar
12 ounces dry spaghetti, uncooked
|% Daily Value|
|Total Fat||16 g||24%|
|Saturated Fat||6 g||29%|
|Dietary Fiber||6 g||23%|
|Vitamin C||19 mg||31%|
|Vitamin A||938 iu||19%|
Preheat oven to 375°F. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs.
Top with extra grated parmesan cheese, if desired.
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