SPAGHETTI MEATBALLS
I always make extra and freeze some for later. If you don't have time to cook the full balls you can chop them up while they are cooking.
Provided by Jenny Unternahrer
Categories Beef
Time 45m
Number Of Ingredients 8
Steps:
- 1. In large bowl beat eggs, garlic, and parsley. Crumble the beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently. Shape into 1-1/2 inch balls using a medium size scoop. Makes 16 balls.
- 2. Brown a little in a non stick pan.
- 3. Add sauce and simmer for 30 minutes or until meat is no longer pink.
- 4. Serve the meatballs and sauce over the cooked pasta or you could use the meatballs for a subsandwiches with some provolone.
- 5. You can freeze the meatballs for use another time. Freeze, uncooked, on a wax paper covered cookie sheet until firm. Place in freezer bags or vacuum seal bags. Thaw completely before cooking.
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M Shaban Bhatti
[email protected]Meh.
maheen zarnigar
[email protected]This recipe is a keeper! The meatballs were so juicy and flavorful, and the sauce was perfect. I will definitely be making this recipe again and again.
BuraQ Habibi
[email protected]The sauce was a bit too sweet for my taste, but the meatballs were delicious.
Abdul Waheed Chaudhary Abdul Waheed Chaudhary
[email protected]This was my first time making spaghetti and meatballs, and it turned out really well! The meatballs were tender and the sauce was flavorful. I will definitely be making this recipe again.
Sifa Nyirabatutse
[email protected]I've made this recipe several times and it always turns out great. The meatballs are so moist and flavorful, and the sauce is rich and tangy. I highly recommend this recipe.
ff arafat
[email protected]The meatballs were a bit dry, but the sauce was delicious.
santerio Carter
[email protected]This spaghetti and meatballs recipe was a hit with my family! The meatballs were juicy and flavorful, and the spaghetti was cooked perfectly. I will definitely be making this recipe again.