Bertolli® Spaghetti & Meatballs

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Chef's Table > spaghetti and meatballs

Sarah infuses her meatballs with more flavor by mixing them with garlic and seasoned bread crumbs before shaping them.
CREATED BY
Sarah Page
Bertolli® Kitchens
See all her recipes and Bio
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 20 minutes
Ingredients:
  • 1 lb. lean ground beef
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Italian seasoned dry bread crumbs
  • 1/4 cup water
  • 1 egg
  • 1 tsp. finely chopped garlic
  • 1/4 tsp. salt
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 8 ounces spaghetti, cooked and drained
Directions:

1. Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs.

2. Bring Sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.

3. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.

Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese.