Spaghetti and Meatballs {Foodie Friday}

Friday, July 25, 2014

Spaghetti and Meatballs {Foodie Friday}

One of my favorite ways to eat spaghetti is like this. The other is the more traditional way with meatballs! When we first started eating the Skillet Baked Spaghetti we ate it that way a lot. Then we decided we needed to mix it up a little and rotate it with the traditional way.

So that being said, I love them both. But they are very different. Serve with a side of French Bread Rolls and you will impress everyone at the table. I also love a crusty bread with oil and herbs, but I haven't shared that recipe yet. Whoops.

One Year Ago: Mexican Tortilla Casserole

Two Years Ago: Strawberry Banana Muffins

Spaghetti and Meatballs

Ingredients:
2 jars spaghetti sauce (23.5 oz each)

For the meatballs:
1/2 cup bread crumbs, divided
1/4 cup milk
1 egg, lightly beaten
1 tsp. dried parsley
1/2 cup grated Romano cheese
1 clove garlic, minced
1/4 tsp. garlic powder
1/4 tsp. salt
1 lb. ground beef, pork and veal mixture (or 1 lb. ground sirloin)

For serving:
Freshly cooked spaghetti (I used 12 ounces-serves 4)
Shredded Parmesan cheese
Minced fresh basil

Directions:
To make the meatballs, in a medium mixing bowl combine 1/4 cup of the bread crumbs with the milk. Let the bread crumbs soak for 10 minutes. Add the remaining ingredients to the bowl and mix thoroughly. Form the mixture into meatballs (I usually get about 20-25 out of one batch). Pour spaghetti sauce into a large saucepan and turn to medium heat. Add the meatballs to the sauce and let simmer about 45 minutes until the meatballs are cooked through.

Transfer freshly cooked pasta to serving dishes. Top each serving with sauce and meatballs. Garnish with shredded Parmesan and fresh basil, if desired.

Source: Annie's Eats