Taste of Home
Summertime Spaghetti with Grilled Meatballs
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 6 servings.
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
Ingredients
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12 ounces uncooked spaghetti
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MEATBALLS:
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1/2 cup finely chopped onion
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1/4 cup seasoned bread crumbs
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1 large egg
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2 tablespoons grated Parmesan cheese
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1 tablespoon 2% milk
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 pound ground beef
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TOMATO SAUCE:
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2 pounds (4 to 5) large tomatoes, chopped
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3 garlic cloves, minced
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1 tablespoon olive oil
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1 teaspoon sugar
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3/4 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon pepper
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2 tablespoons minced fresh basil
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TOPPING:
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Shredded Parmesan cheese
Directions
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1.
Cook spaghetti according to package directions; drain.
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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.
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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.
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4.
Serve meatballs and sauce with spaghetti; top with shredded Parmesan.
Nutrition Facts
1 cup spaghetti with 1/2 cup sauce and 3 meatballs: 446 calories, 14 g fat (5 g saturated fat), 79 mg cholesterol, 470 mg sodium, 55 g carbohydrate (7 g sugars, 4 g fiber), 25 g protein.
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