Veggified Spaghetti & Meatballs
  • 40 minutes
  • Makes 4 servings.
  • Family Dinners

"Veggified" Spaghetti & Meatballs

Ingredients

  • 1 pound ground beef, 93% lean or leaner
  • 1/4 cup seasoned dry bread crumbs
  • 1 egg or 2 egg whites, beaten
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups frozen vegetable blend
  • 1/4 cup water
  • 1 can (14.5 ounces) no-salt added diced tomatoes
  • 1/2 cup half-and-half
  • 1/4 cup tomato paste
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 8 ounces cooked spaghetti
  • Grated Parmesan cheese

Instructions

  • 1. Preheat oven to 400°F. Combine Ground Beef, bread crumbs, eggs, 2 tablespoons water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty four 1-inch meatballs.

  • 2. Place on parchment-lined rimmed baking sheet. Bake at 400°F for 18 to 20 minutes.

  • 3. Meanwhile, prepare marinara sauce. Place frozen vegetables in medium microwave-safe bowl. Add 1/4 cup water; cover with plastic wrap. Heat in microwave for 6 to 8 minutes or until vegetables are just tender. Cool slightly.

  • 4. Place vegetables and their cooking liquid into blender or food processor; add diced tomatoes, half and half, tomato paste, Italian seasoning and salt. Pulse on and off, processing until vegetable mixture is smooth. Heat sauce in large sauce pan for 8 to 10 minutes, stirring occasionally.

  • 5. Serve sauce over spaghetti and cooked meatballs.  Garnish with cheese.


  • Test Kitchen Tips Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.