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Classic Spaghetti & Meatballs (WW)

I just used ground beef and skipped the meat ball part. Used fresh garden tomatoes and added a little tomato sauce instead of canned. Recipe courtesy of Weight Watchers New Complete Cookbook.

Ready In:
50mins
Serves:
Units:

ingredients

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 MADE WITH LOVE BY

@AmyZoe
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@AmyZoe
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"I just used ground beef and skipped the meat ball part. Used fresh garden tomatoes and added a little tomato sauce instead of canned. Recipe courtesy of Weight Watchers New Complete Cookbook."
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  1. AmyZoe
    I just used ground beef and skipped the meat ball part. Used fresh garden tomatoes and added a little tomato sauce instead of canned. Recipe courtesy of Weight Watchers New Complete Cookbook.
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