Classic Spaghetti & Meatballs

Our family is love with this classic Italian dish!  

Honestly, noodles, a divine sauce, and moist spicy meatballs 

are enough to make anyone RUN to the table.

Enjoy our take on this fabulous dish...

Classic Spaghetti & Meatballs

Serves 6

Ingredients

Pasta

1 box of Smart Taste Ronzini Thin Spaghetti, cooked as directed

1/2 tbsp. salt

Zesty Marinara Sauce

Meatballs

1 1b. 98% fat-free ground beef, thawed

2 slices of white bread (we use the ends of a loaf of Sarah Lee)

1/2 c. 1% milk

2 tbsp. red onion, diced

3 gloves of garlic, diced

1/3 c. fresh Italian parsley, chopped

1 tsp. salt

1/2 tsp. Course black pepper

Pam Olive Oil spray

Directions

To prepare the pasta, bring a stockpot full of water to a full boil.  Add the salt and the pasta and cook as directed until al dente (soft but retaining a bite to the noodle), approximately 9-11 minutes.  Drain the pasta water and cover until ready to serve.

To prepare the sauce as directed.  Cover and simmer over a low heat.

To prepare the meatballs, finely shred the bread into a bowl and combine with the milk, seasoning, and herbs..  Use a fork to mash the bread creating a paste.




Add the remaining ingredients, being careful not to overwork the meat, and create your meatballs.  I prefer a meatball slightly smaller than a golf ball.



Heat a large pan with Pam Olive Oil spray over medium-high heat and when hot add the meatballs to the pan, evenly spaced.



Let them sit for approximately 3-4 minutes allowing a crust to form before turning.  Brown evenly, and then add to the simmering spaghetti sauce.



Cover and simmer for approximately 15 minutes until the meatball is tender and cooked through.  

Serve the meatballs and sauce over a bed of noodles, and garnish with the reserved parsley and freshly grated Parmesan cheese.  Add a fresh garden salad and french bread and...enjoy!