Ingredients

The following ingredients have 6 Servings
  • 1 pound ground round beef (85% lean)
  • 3/4 cup 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 can (14.5 oz each) 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

Instruction

  • Preheat oven to 375°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°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.