Spaghetti with Tuscan Meatballs - Kraft Recipes Top
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Spaghetti with Tuscan Meatballs

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  • Defrost your frozen spinach and hand wring the water out of it as you don't want too much water in your meatball mix. Mix all of the above and make meatballs. Put a tablespoon of olive oil in your fry pan and brown meatballs on top & bottom.
  • While you're browning the meatballs, heat oven to 350 degrees. Once meatballs are browned on top & bottom, put your fry pan in the oven to finish cooking the meatballs for about 20 minutes. If you don't have a fry pan that can go in the oven, than a baking sheet is fine.
  • Once you put your meatballs in the oven, boil your water to make the spaghetti and cook the spaghetti to al dente. When your meatballs are done, pull them out of the fry pan so you can make a sauce. Deglaze the pan with the white wine, then put in the butter and chopped garlic and let it thicken up some.
  • Once your pasta is done, retain 1 cup of the pasta water and drain the pasta. Put your pasta into the fry pan in the sauce and add some of the pasta water as needed. Toss the pasta to coat and put your meatballs back in also to coat. Sprinkle parmesan cheese on top to serve.

Special Equipment Needed


In a real rush, I've shortened the cooking time and just finished the meatballs in my fry pan on the stovetop.

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