Super–Easy Spaghetti and Meatballs

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1 pound(s) uncooked 93% lean ground beef
1/4 cup(s) dried plain breadcrumbs
1/4 cup(s) grated Parmesan cheese
1 large egg(s)
1 1/2 tsp Italian seasoning
1 1/2 tsp kosher salt
3/4 pound(s) uncooked whole-wheat spaghetti
24 oz bottled reduced fat pasta sauce
1/4 cup(s) basil, fresh, chopped


  • Preheat oven to 350°F. Line a baking sheet with parchment paper or line with aluminum foil coated with cooking spray.
  • In a large bowl, combine beef, breadcrumbs, cheese, egg, Italian seasoning and salt. Roll into thirty 1 1/4-inch meatballs and place on prepared baking sheet. Bake until cooked through, shaking pan every 5 minutes for even browning, about 10 to 15 minutes.
  • While meatballs are baking, cook spaghetti according to package instructions and pour sauce into a large saucepan over medium-low heat to warm.
  • When ready to eat, toss meatballs with sauce and serve over spaghetti; garnish with basil. Yields about 5 meatballs and 1 cup spaghetti with sauce per serving.


  • These meatballs freeze well and also make great sub sandwiches.

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