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Family-style Spaghetti and Meatballs

8 servings (about 6 meatballs each)


High Fibre

Nutritional Facts Per Serving

44.14 g
108.58 g
7.45 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 688
  • Fat 19.52 g
    • Saturated   6.37 g
    • + Trans 
  • Cholesterol 109 mg
  • Sodium   1230 mg
  • Carbohydrate 108.58 g
    • Fibre   7.45 g
    • Sugars  
  • Protein 44.14 g
    • Vitamin A 14 %
    • Vitamin C 25 %
    • Calcium 13 %
    • Iron 64 %


Preheat oven to 350°F. Line a large baking sheet with parchment paper. Place first 9 ingredients in a bowl and gently mix to combine. Moisten hands with cold water. Roll meat into 1 1/2" balls and set on baking sheet. You should have about 48 meatballs.

Bake meatballs for 25 minutes, or until cooked.

Combine tomato sauce, water and pesto in a large pot set over medium, medium-high heat. Drain any fat from meatballs and add to sauce. Bring sauce to a slow simmer, adjusting the heat as needed. Partially cover and simmer 35 minutes, until the meatballs are rich and flavourful.

While meatballs simmer, bring a very large pot of lightly salted water to a boil. Cook spaghetti until tender, about 8 to 10 minutes. Drain well and place in a serving bowl. To prevent noodles sticking, if desired, toss spaghetti with a little butter or olive oil. Set spaghetti and meatballs on the table and enjoy. Serve with the Parmesan cheese and, if desired, chili flakes for sprinkling.

Note: Pesto is sold in our canned tomato product aisle and Deli Department.

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