Directions:
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.
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.
Heat Bertolli® Tomato & Basil Sauce in a 3 quart saucepan. Add cooked meatballs, heat through. Serve over hot cooked spaghetti.