Summertime Spaghetti with Grilled Meatballs Recipe
Summertime Spaghetti with Grilled Meatballs Recipe photo by Taste of Home
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Summertime Spaghetti with Grilled Meatballs Recipe

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After Hurricane Sandy, we were without power for two weeks. I learned what you can make on a grill, such as these smoky meatballs and tomato sauce. —Andrea Rivera, Westbury, New York
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 6 servings


  • 12 ounces uncooked spaghetti
  • 1/2 cup finely chopped onion
  • 1/4 cup seasoned bread crumbs
  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon 2% milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound ground beef
  • 2 pounds (4 to 5) large tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh basil
  • Shredded Parmesan cheese

Nutritional Facts

1 cup spaghetti with 1/2 cup sauce and 3 meatballs: 446 calories, 14g fat (5g saturated fat), 79mg cholesterol, 470mg sodium, 55g carbohydrate (7g sugars, 4g fiber), 25g protein.


  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes.
  3. For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil.
  4. Serve meatballs and sauce with spaghetti; top with shredded Parmesan. Yield: 6 servings.
Originally published as Summertime Spaghetti with Grilled Meatballs in Taste of Home June/July 2016, p82

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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