Spaghetti and Meatballs (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 pound spaghetti |
1 pound extra-lean ground beef |
1 teaspoon salt-free garlic and herb seasoning |
salt and pepper |
2 (28-ounce) cans diced tomatoes |
6 -ounce can tomato paste |
1 teaspoon dried oregano |
1/2 teaspoon crushed red pepper flakes |
1/4 cup torn fresh basil leaves |
1/4 cup grated parmesan |
Directions:
1. Heat oil in a large stock pot or Dutch oven over medium heat.
2. Cook spaghetti according to package directions. In a large bowl, combine beef and garlic and herb seasoning, 1 teaspoon each salt and pepper. Mix well and shape mixture into meatballs (about 16 meatballs). Add meatballs and cook 5 minutes, until golden brown on all sides. Add tomatoes, tomato paste, oregano, and red pepper flakes and bring to a simmer. Simmer 10 minutes, until meatballs are cooked through. Reserve 1 1/2 cups sauce for another meal. Remove from heat and stir in basil. Serve sauce over spaghetti. Top with Parmesan just before serving.
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