Food & Recipes

Spaghetti With Mini Meatballs

by Kathy Gunst


Spaghetti With Mini Meatballs

Prep time: 7 MINUTES
Cook time: 13 MINUTES
Serves: 6 SERVINGS

1 lb spaghetti
1 lb extra-lean ground beef or turkey
1 egg
1/2 cup bread crumbs
1/3 cup grated parmesan cheese
1 tsp dried thyme
1 tsp dried rosemary
Salt and freshly ground black pepper
1 Tbs canola or vegetable oil
1 jar (26 oz) spaghetti sauce




Measure and mix the meatball ingredients.


1. Cook the spaghetti (see package directions). Meanwhile, mix the meat, egg, bread crumbs, cheese, half of the seasonings, and salt and pepper in a large bowl. Roll the mixture into small meatballs.

2. Heat the oil in a large skillet over high heat. Add the meatballs and brown, shaking the pan, about 5 minutes. Add the tomato sauce and the remaining thyme and rosemary. Reduce the heat to medium-low; simmer 10 minutes, uncovered, and stir occasionally.

3. To serve, spoon sauce and meatballs over each serving of spaghetti.

PER SERVING (2 cups): 566 calories, 16 g fat (5.1 g saturated), 971 mg sodium, 60 mg cholesterol. Tomato-based sauces are a great source of lycopene, which has been linked to a reduced risk of cancer and heart disease.