After Hurricane Sandy, we were without power for two weeks. I quickly learned just how much you can do on a grill!
—ANDREA RIVERA WESTBURY, NY
PREP: 25 MIN. • COOK: 10 MIN. • MAKES: 6 SERVINGS
12 ounces uncooked spaghetti
MEATBALLS
1 /2 cup finely chopped onion
1 /4 cup seasoned bread crumbs
1 large egg
2 tablespoons grated Parmesan cheese
1 tablespoon 2% milk
1 /2 teaspoon garlic powder
1 /2 teaspoon onion powder
1 pound ground beef
TOMATO SAUCE
2 pounds (4 to 5) large tomatoes, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon sugar
3 /4 teaspoon salt
1 /2 teaspoon dried oregano
1 /2 teaspoon pepper
2 tablespoons minced fresh basil
TOPPING
Shredded Parmesan cheese
1. Cook spaghetti according to package directions; drain.
2. Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1 1 /2 -in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes.
3. For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil.
4. Serve meatballs and sauce with spaghetti; top with shredded Parmesan.
PER SERVING 1 cup spaghetti with 1 /2 cup sauce and 3 meatballs: 446 cal., 14g fat ( 5g sat. fat ) , 79mg chol., 470mg sod., 55g carb. ( 7g sugars, 4g fiber ) , 25g pro.