A recipe for baked meatballs and spaghetti

A favorite of the whole family!

A few days ago, a friend told me that he didn’t like spaghetti and meatballs because they were a staple in his family. That is true, too. It can be a little boring and dull at times.

* ingredients:

° 12 ounces spaghetti

° 3 c sauce marinara

° 2 cup mozzarella cheese

° 2 tablespoons chopped fresh parsley leaves

+for meatballs

° 8 ounces ground beef

° 8 ounces ground pork

° 1 large egg, scrambled

° 1/4 cup panko

° 1/4 cup freshly grated Parmesan cheese

° 1/4 teaspoon garlic powder

° 1/4 teaspoon onion powder

° 1/4 teaspoon ground spices

° pinch of nutmeg

° Kosher salt and freshly ground black pepper, to taste

° 1 tablespoon olive oil

* The direction:

Pre-heat the oven to 375 degress F

Cover a 9″x9″ baking pan with non-stick cooking spray and heat it slowly.
Add salt and pepper to taste. Mix together the beef and pork with eggs, panko, Parmesan, garlic powder, onion powder, nutmeg, and salt. Stir with a wooden spoon until everything is well mixed. Roll the mixture into 1/4 to 1/2-inch meatballs, making about 18 to 20 meatballs, and put them in the oven.
In a saucepan, heat olive oil.
Add the meatballs one at a time and fry them until they are golden brown for about 23 minutes. A paper towel-lined plate is a good place to put the food.
Add the marinara sauce to a large pot of boiling, salted water. Cook the pasta as directed on the package. Drain well and stir in the sauce, then serve.
To make this dish, put the pasta in the baking dish and then add the meatballs. Sprinkle the mozzarella cheese on top of it all.
About 15-20 minutes in the oven should do the trick.
Serve right away, with parsley if you want.




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