This crowd-pleasing and easy dinner recipe takes just 20 minutes to make, start to finish, so it's perfect for weeknights! When tomatoes are at their in-season best, just a quick chop and a few ingredients are all you need to make a spaghetti sauce in minutes. Store-bought chicken meatballs keep the low-effort theme going all the way to the table. Source: EatingWell Magazine, June 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain.

  • Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons oil in a medium bowl.

  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Remove from heat; add the tomato mixture and toss to coat. Serve the spaghetti with the meatballs and sauce, topped with Parmesan. Garnish with more basil, if desired.


Tip: Smart Shortcut: Keep a package of chicken meatballs on hand for a quick dinner hack. Look for them in your grocery store's meat department.

Nutrition Facts

497 calories; 22 g total fat; 5 g saturated fat; 69 mg cholesterol; 674 mg sodium. 766 mg potassium; 53 g carbohydrates; 7.8 g fiber; 7 g sugar; 26.5 g protein; 2261 IU vitamin a iu; 30 mg vitamin c; 76 mcg folate; 102 mg calcium; 3 mg iron; 103 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
As suggested by another reviewer I ended up cooking our sauce for a bit not enough to take freshness out but to get the tomatoes to release their juices and it mild the garlic. This is a keeper for our family. We served it over chickpea pasta since we are gluten free I didn t rinse the pasta so the Starch left by the beans helped the sauce thicken up Thanks for sharing a easy tasty meal. Read More
Rating: 5 stars
Will definitely make again. I followed the recipe 90% didn't change ingredients but did cook the sauce a bit because my whole wheat spaghetti was a little too al dente. When cooked the sauce gives off water which I needed for the spaghetti anyways so I threw everything in a skillet over med-low after tossing the spaghetti and sauce and covered cooking for 5 additional minutes. Came out AMAZING! Tasted like something from an Italian restaurant. Read More