Spaghetti and a Meatball
The meatballs in this recipe are LARGE! It is a fun twist on traditional spaghetti and meatballs.
Servings: 14 2- to 2 1/2-inch meatballs
Ingredients
For the meatballs
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium onion, very finely chopped
- 4 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon ground black pepper
- 1 egg
- 1/2 cup plain dried bread crumbs
- 1/4 cup milk
For the spaghetti
- 1 pound package spaghetti, cooked according to package directions
- 1 (32 ounces) jar favorite pasta sauce or try Simple Roasted Tomato and Garlic Sauce (link in Notes section)
- grated Parmesan cheese, as desired for topping
Instructions
- Preheat oven to 375-degrees F.
- Add all of the meatball ingredients to a large bowl. Mix together well by hand.
- Shape into 2-inch to 2 1/2-inch balls. You should get about 14 meatballs. Place on foil lined shallow baking pan. Bake for 30-40 minutes or until meatballs are done. The juices will run clear when the meatballs are done.
- Serve on top of prepared spaghetti noodles with your favorite bottled or homemade sauce.
Notes
Instead of using a readymade pasta sauce, you may enjoy this Simple Roasted Tomato and Garlic Sauce
Recipe by Terri @ that's some good cookin'