Classic Spaghetti and Parmesan Meatballs Recipe

Name: Classic Spaghetti and Parmesan Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375 degrees F.
2
Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl.
3
Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan.
4
Bake 15 minutes or until done (160 degrees F).
5
Heat oil in large skillet over medium-high heat.
6
Add onion; cook 4 minutes or until tender, stirring occasionally.
7
Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant.
8
Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar.
9
Bring to a boil.
10
Add meatballs to sauce; gently stir to coat.
11
Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
12
Meanwhile, cook spaghetti according to package directions.
13
Drain spaghetti; top with sauce and meatballs.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Classic Spaghetti and Parmesan Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Classic Spaghetti and Parmesan Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions