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Veggie Loaded Spaghetti and Meatballs

With a simple form and bake method you'll love these moist and tender meatballs. And, served over our spaghetti, this recipe will help you sneak in those extra vegetable servings.
Comfort Food
Family Friendly
Healthy
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-130 Min
Serves
icon-servings-14 to 6
Veggie Loaded Spaghetti and Meatballs
Catelli Smart Spaghetti

Ingredients

  • 1 pkg (375 g) CATELLI Smart Spaghetti
  • 1 cup (250 mL) Each finely grated carrot, sweet potato and zucchini
  • 1/4 cup (60 mL) Each grated onion and seasoned breadcrumbs
  • 1/4 cup (60 mL) Grated Parmesan cheese (approx.)
  • 1 Egg, beaten
  • 1 Clove garlic, minced
  • 1/4 tsp (1 mL) Each salt and pepper
  • 1 lb (500 g) Extra lean ground beef
  • 2 1/2 cups (625 mL) Pasta sauce

Cooking Steps

Step 1

Preheat oven to 350°F (180°C). Stir grated vegetables with breadcrumbs, Parmesan cheese, egg, garlic, salt and pepper in a bowl. Crumble in beef and mix until uniform. Form into 24 meatballs.

Step 2

Arrange meatballs in a 9 x 13-inch (3 L) baking dish. Cover with sauce. Bake, uncovered, for 30 minutes or until cooked through.

Step 3

Meanwhile, prepare spaghetti according to package directions. Serve spaghetti topped with meatballs and extra Parmesan cheese (if desired).

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