Minutes Prep time: 40
Minutes Total time: 55
Servings: 6
Difficulty: Intermediate
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 158 mg | 16% |
| Carbohydrate | 63 g | 21% |
| Cholesterol | 87 mg | 28% |
| Total Fat | 16 g | 24% |
| Iron | 4 mg | 22% |
| Calories | 522 kcal | 26% |
| Sodium | 1228 mg | 51% |
| Protein | 29 g | 57% |
| Saturated Fat | 6 g | 28% |
| Sugars | 8 g | 1% |
| Vitamin C | 19 mg | 31% |
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.
Hunt's® Classic Spaghetti and Parmesan Meatballs
