Spaghetti & Meatballs

The secret to best-ever meatballs? Mixing in onion, herbs and ricotta cheese, then simmering in sauce with a touch of balsamic!

1 onion, halved 1 egg 1 lb. (80% lean) ground beef 1/4 cup Italian-seasoned breadcrumbs

1/4 cup lower sodium chicken broth or milk

1/4 cup whole-milk ricotta cheese

1/2 tsp. dried marjoram

1/2 tsp. salt 1/4 tsp. pepper 1 Tbs. olive oil

2 cloves garlic, chopped

1 can (14.5 oz.) diced tomatoes with basil garlic and oregano

2 Tbs. balsamic vinegar 1 jar (23 oz.) pasta sauce, such as Ragu Homestyle Thick & Hearty

Traditional 12 oz. spaghetti,

cooked 1 Tbs. chopped fresh parsley

● Preheat oven to 375°F. Line rimmed baking sheet with foil. Chop 1 onion half; reserve. In large bowl, lightly beat egg. Grate remaining onion half into egg; mix in beef, breadcrumbs, broth, ricotta, marjoram, salt and pepper until well combined. Shape into 24 balls. Arrange on baking sheet. Bake 15 minutes or until lightly browned.

● Meanwhile, heat oil in large pot over medium heat. Add garlic and reserved onion; cook, stirring frequently, until softened, about 5 minutes. Stir in diced tomatoes and vinegar; cook, stirring occasionally, until slightly reduced, about 5 minutes. Stir in pasta sauce; bring to simmer. Add meatballs; cover and simmer until meatballs are no longer pink in centers, about 10 minutes. Serve meatballs and sauce over pasta; sprinkle with parsley. Servings: 4. Calories: 810. Protein: 41 g. Fat: 25 g. (7 g. sat.). Trans fat: 1 g. Chol.: 124 mg. Carbs.: 99 g. Sodium: 1,602 mg. Fiber: 9 g. Sugar: 15 g. Kitchen time: 30 minutes. Total time: 50 minutes.