Spaghetti & Quinoa Meatballs

Ingredients

• 1 cup water
• 1/2 cup quinoa
• 3/4 lb. lean ground beef
• 1 small onion, grated
• 2 cloves garlic, finely chopped
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/8 tsp. ground black pepper
• 1/2 tsp. Italian seasoning
• 1 jar Bertolli® Tomato & Basil Sauce
• 12 oz. spaghetti, cooked and drained

Directions

1. Bring water to a boil in a 2 quart saucepan; add quinoa, cover and simmer 12 minutes, stirring occasionally. Fluff with a fork, cool for 20 minutes.
2. Preheat oven to 425°. Combine beef, cooled quinoa, onion, parmesan cheese, egg, garlic, pepper and Italian Seasoning. Stir well, roll into 20 1-1/2" meatballs. Place on a foil-lined baking sheet that has been sprayed with vegetable spray. Bake 20 minutes or until browned.
3. Heat Bertolli® Tomato & Basil Sauce in a 3 quart saucepan. Add cooked meatballs, heat through. Serve over hot cooked spaghetti.