Wednesday, June 16, 2010

Spaghetti & Meatballs

I use jarred spaghetti sauce because I love this brand and flavor more than any homemade I've EVER had. You can substitute any sauce you like. This recipe focuses on the meatballs.

Servings: 6


* 1 pound(s) uncooked lean ground beef (with 7% fat
* 3 clove(s) garlic clove(s), minced
* 1/4 cup(s) Better'N Eggs (or 1 egg)
* 1/3 cup(s) Italian Breadcrumbs
* 3 Tbsp Grated Parmesan & Romano cheese blend
* 1/4 tsp table salt
* 24 oz Classico Traditional Sweet Basil Spaghetti Sauce
* 6 oz Barilla Plus Thin spaghetti


Mix all ingredients except sauce and pasta. Form into 30 meatballs (about 1" each) and cook until browned. Add sauce and simmer until meatballs are cooked through, about 20 minutes.

Cook spaghetti according to package directions.

Mix and serve! I love this with a good salad and maybe some crusty bread.

(and if you're interested, each serving is 6 points)

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