Classic Spaghetti and Parmesan Meatballs

• 1 pound ground round beef (85% lean)
• 3/4 cup Kraft Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 1 tablespoon finely chopped garlic, divided
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup finely chopped yellow onion
• 1 (14.5 ounce) can Hunt's Diced Tomatoes, undrained
• 2 cups Hunt's Tomato Sauce
• 1/4 cup chopped fresh basil
• 1 tablespoon granulated sugar
• 12 ounces dry spaghetti, uncooked

1. Preheat oven to 375 degrees F.
2. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl.
3. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan.
4. Bake 15 minutes or until done (160 degrees F).
5. Heat oil in large skillet over medium-high heat.
6. Add onion; cook 4 minutes or until tender, stirring occasionally.
7. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant.
8. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar.
9. Bring to a boil.
10. Add meatballs to sauce; gently stir to coat.
11. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
12. Meanwhile, cook spaghetti according to package directions.
13. Drain spaghetti; top with sauce and meatballs.

ground round beef, parmesan cheese, fresh italian, egg, garlic, salt, olive oil, yellow onion, tomatoes, tomato sauce, fresh basil, sugar

Taken from allrecipes.com/recipe/classic-spaghetti-and-parmesan-meatballs/ (may not work)