Bertolli® Spaghetti & Meatballs

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    Bertolli® Tomato & Basil
    A classic combination with savory basil, ripe tomatoes and Bertolli® Extra Virgin Olive Oil.

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  • Read the label when buying pasta - the best pasta is made from 100% semolina (also known as durum, wheat semolina or semolia), which retains its shape and firmness the best.

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.
Sarah Page
Bertolli® Kitchens
See all her recipes and Bio
  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 20 minutes
  • 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

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.