classic spaghetti and parmesan meatballs

Ingredients

• Servings: 6
• 1 pound ground round beef (85% lean)
• 3/4 cup kraft® grated parmesan cheese, divided
• 1/4 cup chopped fresh italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 1 tablespoon finely chopped garlic, divided
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup finely chopped yellow onion
• 1 (14.5 ounce) can hunt's® diced tomatoes, undrained
• 2 cups hunt's® tomato sauce
• 1/4 cup chopped fresh basil
• 1 tablespoon granulated sugar
• 12 ounces dry spaghetti, uncooked

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 375 degrees f.
• combine beef, 1/2 cup parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan.
• bake 15 minutes or until done (160 degrees f).
• heat oil in large skillet over medium-high heat. add onion; cook 4 minutes or until tender, stirring occasionally. add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. stir in undrained tomatoes, tomato sauce, remaining 1/4 cup parmesan cheese, basil and sugar. bring to a boil. add meatballs to sauce; gently stir to coat. reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
• meanwhile, cook spaghetti according to package directions. drain spaghetti; top with sauce and meatballs.