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Easiest Spaghetti and Meatballs
Easiest Spaghetti and Meatballs

Easiest Spaghetti and Meatballs

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Cook Minutes 30 Min
Prep : 10 Min Cook: 20 Min
Is anything more comforting than spaghetti and meatballs? Our Easiest Spaghetti and Meatballs recipe is ready in just 30 minutes! The meatballs are quick to assemble and they simmer right in the sauce.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) extra-lean ground beef
1/2 cup Kraft 100% Parmesan Shredded Cheese, divided
2 cloves garlic, minced
1 large egg
1/4 cup dry bread crumbs
1 Tbsp. oil
2 cups Classico di Napoli Tomato & Basil Pasta Sauce
220 g spaghetti, uncooked
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How do I make it ?
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Step 1
Combine beef, 1/4 cup Parmesan, garlic, egg and breadcrumbs in medium bowl; mix gently. Form into 20 meatballs.
Step 2
Heat oil in a large nonstick skillet on medium-high heat. Add meatballs; cook 5 min. or until evenly browned, stirring occasionally.
Step 3
Stir in pasta sauce; cover. Simmer on medium-low for 15 min. or until meatballs are done (160ºF), stirring occasionally. Meanwhile, cook spaghetti as directed on package, omitting salt.
Step 4
Drain pasta. Serve with meatballs and sauce. Serve on plates. Sprinkle with remaining cheese.
Kraft Kitchen Tips!
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Substitute
Try this recipe using 1 lb. (450 g) extra-lean ground chicken or turkey.
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Tip
To make forming the meatballs easier, keep your hands wet to prevent sticking.
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Nutrition
Calories
580
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 7 g
35 %
Cholesterol 125 mg
Sodium 710 mg
30 %
Carbohydrate 59 g
Fibre 4 g
Sugars 6 g
Protein 42 g
Vitamin A
15 %
Vitamin C
10 %
Calcium
20 %
Iron
45 %
Servings
4 servings, 1/4 recipe (382 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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