You can't go wrong with a good old bowl of spaghetti and meatballs. It's comfort food at its best!
What do I need ?
Original recipe yields 6 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
3/4 cup dry bread crumbs
2 green onions, finely chopped
1 tsp. each parsley flakes and dried oregano leaves
1 egg, beaten
1/2 cup Kraft 100% Parmesan Grated Cheese, divided
1 Tbsp. oil
2 jars (700 mL each) Catelli Garden Select Diced Tomatoes & Basil Pasta Sauce
1/3 cup water
3/4 lb. (340 g) spaghetti, uncooked
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How do I make it ?
Mix meat, bread crumbs, onions, seasonings, egg and 1/4 cup cheese just until blended; shape into 24 meatballs.
Heat oil in large deep nonstick skillet on medium heat. Add meatballs; cook 5 min. or until evenly browned on all sides, stirring occasionally. Add pasta sauce and water; stir. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
Meanwhile, cook spaghetti as directed on package, omitting salt.
Drain spaghetti. Serve topped with meatballs, sauce and remaining cheese.
Kraft Kitchen Tips!
Prepare using lean ground chicken, pork or turkey.
Serve with garlic bread and a Caesar salad.
Prepare recipe as directed, doubling all ingredients. Serve half tonight, then cool remaining spaghetti and sauce. Toss spaghetti with sauce, pack in freezer container and freeze up to 3 months. Thaw overnight in refrigerator before reheating just before serving.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 5 g
Cholesterol 80 mg
Sodium 910 mg
Carbohydrate 75 g
Fibre 8 g
Sugars 16 g
Protein 34 g
6 servings, 1/6 recipe 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.