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August 2, 2011
Spaghetti & Meatballs
Homestyle Pasta
Prep time:
18 minutesCook time:
20 minutes“Grandma's Italian mother made the most distinctive meatballs—they were very big, and everyone got just one.”
Ingredients
Serves 6
- 1 (16-ounce) package spaghetti
- 1 pound ground beef
- 1 cup crushed seasoned croutons
- 2 large eggs, beaten
- 2 tablespoons finely chopped onion
- 1 tablespoon snipped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1 tablespoon olive oil
- 1 (26 1/2-ounce) can chunky spaghetti sauce
- 1 tablespoon grated Parmesan cheese
Directions
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and keep warm.
2
Meanwhile, combine the ground beef, croutons, eggs, onion, parsley, salt and oregano in a large bowl and mix well.
3
Shape the ground beef mixture into 1 1/2-inch meatballs.
4
Heat olive oil in a large skillet over medium-high heat. Cook the meatballs in the hot olive oil, turning occasionally, until browned, about 4 to 5 minutes.
5
Add spaghetti sauce to the meatballs. Cook over low heat, stirring occasionally, for 12 to 20 minutes. Serve over the pasta. Sprinkle with the Parmesan.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma used crushed seasoned croutons as a handy substitute for bread crumbs and herbs. If she didn't have any croutons on hand, she used an equal amount of plain bread crumbs and added 1/4 teaspoon dried basil when mixing the crumbs with the meat mixture.
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