Summertime Spaghetti with Grilled Meatballs

Total Time Prep: 25 min. Cook: 10 min.
Yield 6 servings
Test Kitchen Approved
After Hurricane Sandy, we were without power for two weeks. I learned what you can make on a grill, such as these smoky meatballs and tomato sauce. —Andrea Rivera, Westbury, New York

Ingredients

  • 12 ounces uncooked spaghetti
  • MEATBALLS:
  • 1/2 cup finely chopped onion
  • 1/4 cup seasoned bread crumbs
  • 1 large egg
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon 2% milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound ground beef
  • TOMATO SAUCE:
  • 2 pounds (4 to 5) large tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh basil
  • TOPPING:
  • Shredded Parmesan cheese

Directions

  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes.
  3. For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil.
  4. Serve meatballs and sauce with spaghetti; top with shredded Parmesan.

Nutrition Facts

1 cup spaghetti with 1/2 cup sauce and 3 meatballs: 446 calories, 14 g fat (5 g saturated fat), 79 mg cholesterol, 470 mg sodium, 55 g carbohydrate (7 g sugars, 4 g fiber), 25 g protein.

After Hurricane Sandy, we were without power for two weeks. I learned what you can make on a grill, such as these smoky meatballs and tomato sauce. —Andrea Rivera, Westbury, New York
Recipe Creator

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