Spaghetti and Meatballs
Prep time:
20 minutesCooking time:
25 minutesLeftover spaghetti does not have to be discarded. Cut the strands into small pieces, then add to soups or casseroles. Or, make a savory pie shell with the cooked pasta and spoon in your favorite meat filling.
Ingredients
Serves 4
- 1/4 cup minced fresh parsley
- 4 ounces Parmesan cheese
- 1 pound ground beef
- 1 medium onion, grated
- 1/2 cup fresh bread crumbs
- 1 large egg
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic salt
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 (28-ounce) can whole tomatoes
- 1/4 teaspoon Italian seasoning
- 1 pound spaghetti
Directions
1
Combine parsley, Parmesan, ground beef, grated onion, bread crumbs, egg, tomato paste and garlic salt in a large bowl; blend well.
2
Shape mixture into 20 meatballs. Heat oil in a large skillet over medium-high heat.
3
Add meatballs. Cook until browned on one side. Add chopped onion and garlic to skillet. Turn meatballs. Cook until browned on all sides, about 10 minutes.
4
Add tomatoes with juice to skillet; bring to a simmer, stirring. Lower heat; simmer until thickened, about 25 minutes. Cook pasta during last 10 minutes of cooking. Serve with meatballs.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
You can save time and tears by buying and using frozen chopped onions.
Great Pairings
Cheesy Italian Meat Loaf
dont miss out
This recipe is part of an exclusive collection
and is only available to collectors of
OR
