Classic Spaghetti & Meatballs (WW)
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 453.59 g lean ground beef
- 78.78 ml seasoned dry bread crumb
- 44.37 ml grated romano cheese
- 4 garlic cloves, minced
- 1 large egg
- 2.46 ml salt
- 1.23 ml black pepper
- 0.61 ml black pepper
- 9.85 ml olive oil
- 1 onion, chopped
- 4.92 ml dried oregano
- 793.78 g whole tomatoes, broken up
- 226.79 g whole wheat spaghetti
directions
- To make meatballs, mix together beef, bread crumbs, Romano, half of garlic, the egg, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in large bowl until well combined. With damp hands, shape mixture into 30 1 inch meatballs.
- Spray large nonstick skillet with nonstick spray and set over medium-high heat. Cook meatballs, in two batches, until browned on all sides, about 4 minutes. Transfer to plate.
- To make tomato sauce, heat oil in large saucepan over medium-high heat. Add onion, remaining garlic, and the oregano and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Stir in tomatoes with their juice and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and bring to a boil.
- Reduce heat and simmer, covered, 10 minutes. Add meatballs and return to simmer. Cook partially covered, stirring occasionally, until meatballs are cooked through and sauce is thickened, about 20 minutes.
- Meanwhile, cook spaghetti according to package directions, omitting salt if desired and drain well.
- Divide pasta evenly among 6 shallow bowls and top evenly with meatballs and sauce.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.