Bring a large pot of water to a boil and cook spaghetti until al dente. Drain.
Combine beef, egg, basil and 2 cloves garlic in a medium bowl. Mix well and roll into about 20 walnut-size balls. Heat a medium nonstick pan lightly sprayed with cooking spray and cook meatballs until browned and cooked through. Set aside.
Coat a pan with cooking spray, heat and sauté onion, 2 cloves garlic and chile until onion is softened. Stir in tomatoes, water and herbs. Cook over low heat for 10 minutes. Heat cooked meatballs in tomato sauce for about 5 minutes.
Return spaghetti to pan and heat through. Serve with meatballs and sauce.
Originally Submitted
8/15/2013
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