Cheesy Spaghetti & Meatballs
Hey, pasta pals. Rock dinnertime with this bowl full of comfort that even the fussiest kiddos can’t resist. It’s all sweet, tomatoey, cheesy goodness. Round out the meal with a cup of veggies for a perfectly balanced plate.
13 min
6 servings
460 calories
Ingredients
3⁄4 lb (340 g) uncooked spaghetti
1 lb (450 g) lean ground beef
3 tbsp Sun-Kissed Tomato Dip Mix or Bruschetta Seasoning, divided
1 can (14 oz/398 ml) crushed tomatoes
1 cup grated cheddar cheese
Instructions
In a large pot, cook spaghetti according to package directions until al dente. Drain.
Meanwhile, in a large bowl, combine beef and 2 tbsp dip mix. Form into 18 small meatballs.
Arrange in a single layer in Round or Multipurpose Steamer (it’s OK if they touch). Cover; microwave on high for 3 min, or until cooked.
When meatballs have cooked, carefully drain and discard liquid from Steamer. Add crushed tomatoes and remaining 1 tbsp dip mix; stir to coat. Sprinkle on cheese. Microwave, uncovered, on high 2 min, or until cheese has melted.
Serve meatballs and sauce over noodles.
Nutritional Information
Per serving: Calories 460, Fat 14 g (Saturated 7 g, Trans 0.5 g), Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 53 g (Fiber 5 g, Sugars 7 g), Protein 28 g.
Tips
Use the best quality crushed tomatoes you can find. If the sauce is too acidic, add a pinch of sugar, taste it, and then add another pinch, if necessary.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies.