Parmesan cheese on top of spaghetti and meatballs, sure—but Parmesan cheese mixed INTO meatballs? That's a whole 'nother level of deliciousness!
What You Need
Original recipe yields 6 servings
1/2 cup fresh bread crumbs
1/2 cup milk
1-1/2 lb. extra-lean ground beef
3 Tbsp. chopped fresh parsley
1/2 cup KRAFT Shredded Parmesan Cheese, divided
3/4 lb. spaghetti, uncooked
1 can (28 oz.) crushed tomatoes
2 cloves garlic, minced
1 Tbsp. finely chopped fresh oregano
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Let's Make It
Heat oven to 375ºF.
Mix bread crumbs and milk in large bowl; let stand 5 min. Add meat, parsley and 1/4 cup cheese; mix just until blended. Shape into 12 meatballs; place in shallow foil-lined pan sprayed with cooking spray.
Bake 16 to 18 min. or until done (160ºF).
Meanwhile, cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, bring tomatoes, garlic and oregano just to simmer in large saucepan; cook 15 min. or until thickened, stirring occasionally.
Add meatballs to tomato sauce; stir to evenly coat meatballs. Drain spaghetti; place in large bowl. Add meatball mixture; toss to evenly coat spaghetti. Sprinkle with remaining cheese.
For extra flavor, add 2 minced garlic cloves and 1/2 tsp. crushed red pepper to meat mixture before shaping into balls.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.