Serves 4
Double the recipe and enjoy a few quick mid-week meals.
Agnes
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| Spaghetti with Meatballs |
Ingredients
1 lb lean ground beef
1/2 cup dry bread crumbs, and additional bread crumbs to roll meatballs in
1/3 cup grated Parmesan cheese
2 eggs
1/4 tsp garlic powder
1/4 to 1/2 tsp oregano
1/2 tablespoon dried parsley
1/2 tsp salt
1/4 tsp pepper
1-2 tablespoons vegetable oil, optional if baked in oven
650 ml jar spaghetti sauce, approx 2 3/4 cups
375 g spaghetti, approx. 13 ounces
Instructions
In large bowl add ground beef, 1/2 bread crumbs, Parmesan cheese, eggs, garlic powder, oregano, dried parsley, salt and pepper. Mix ingredients together with large metal spoon. Shape into small balls, approximately 1 1/2 inch diameter. Roll balls in additional dry bread crumbs.
Preheat oil in large frying pan on medium heat. Brown meatballs in oil until no longer pink. In medium pot add spaghetti sauce, then add cooked meatballs. Bring sauce to a boil, then simmer for 20 to 45 minutes. Cook spaghetti according to package. Serve immediately, placing sauce over spaghetti.
Serve with chef salad and Italian bread or fresh buns
Oven bake method
Preheat oven to 375F. Place uncooked meatballs evenly spaced on cookie sheet. Bake for 20 minutes or until fully cooked. Add to spaghetti sauce.
Hints
Only add as many cooked meatballs to sauce as required. Freeze leftover cooked meatballs. To reheat, simmer frozen meatballs directly in sauce until thawed and hot.
Double or triple recipe. Keeps well in freezer.
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| Baked meatballs |
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| Meatballs in Sauce |