i didn’t grow up with spaghetti and meatballs as a kid. now that i’m older, it seems funny to order something mostly eaten by kids – after all how many grow ups eat things things that are proportionally humorous – a ball bigger than your fist! after watching food channels, it can be grown-up and eat spaghetti and meatballs in the comforts of my own home!
this recipe was so easy to make and is tasty and fun. i bumped up the garlic and red pepper flakes because i like it garlicky and spicy so this ain’t for kids. enjoy being young at heart!
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 pound extra-lean ground beef
- 3 teaspoons salt-free garlic and herb seasoning – or –
2 teaspoons salt free garlic + 1 teaspoon italian dressing seasoning
- ground pepper
For tomato sauce
- 2 (28-ounce) cans diced tomatoes
- 6-ounce can tomato paste
- 2 teaspoon dried oregano
- 2 teaspoons crushed red pepper flakes
- 1/4 cup torn fresh basil leaves
- grated Parmesan, optional
Heat oil in a large stock pot or Dutch oven over medium heat.
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 into pot 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. Remove from heat and stir in basil. Serve sauce over spaghetti.
If desired, top with Parmesan just before serving.
original recipe from Quick Fix Meals with Robin Miller: Spaghetti and Meatballs