Everyone needs a great spaghetti and meatball recipe. I love the flavor and simplicity of this dish. Try to use whole wheat spaghetti for the extra nutrients it offers.
1. Preheat the oven to 425°F. Line a baking sheet with foil lightly coated with cooking spray.
2. To make the meatballs, combine the ground beef, breadcrumbs, green onions, barbecue sauce, egg, garlic and dried basil. Form into about thirty 1-inch-round meatballs. Place on the baking sheet and bake for about 12 minutes, turning halfway through the cooking time.
3. Place the tomato sauce in a large saucepan and add the cooked meatballs. Bring to a boil over medium-high heat, reduce the heat and simmer, covered, for about 15 minutes, stirring occasionally.
4. Meanwhile, bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions. Drain and serve immediately, with the meatballs and sauce spooned over the spaghetti. Garnish with Parmesan and fresh basil.
1 lb lean ground beef
1/4 cup seasoned dry breadcrumbs
1/4 cup finely chopped green onions
1/4 cup barbecue sauce
2 tsp finely chopped garlic
1 tsp dried basil
3 cups tomato sauce (or store-bought spaghetti sauce)
1/2 lb spaghetti noodles
1/4 cup grated Parmesan cheese
3 Tbsp chopped fresh basil
Nutritional Analysis per Serving
Protein 39 g
Fat 9.2 g
Saturated Fat 3.3 g
Carbohydrates 64. g
Cholesterol 119 mg
Sodium 510 mg
Fiber 9.9 g
Prep Time: 15 minutes
Cook Time: 40 minutes
Make Ahead: Prepare the meatballs up to a day in advance.
Nutrition Watch: 4 oz of extra-lean (95%) ground beef contains about 185 calories, 6.7 g of fat and 30 g of protein, whereas lean ground beef (85%) contains about 300 calories, 18 g of fat and 27 g of protein. The leaner the meat, the fewer the calories and fat it has, but the protein content stays relatively the same. Opt for extra-lean ground beef.