Spaghetti With Italian Meatballs |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I made up this recipe using things I had on hand. I have made it several times now and find that I can do it in stages throughout the day, which works well with my hectic schedule. Ingredients:
1 lb lean ground beef |
2 eggs |
1 tablespoon applesauce |
1/2 packet lipton onion soup mix |
2 -3 tablespoons italian breadcrumbs |
15 multi-grain saltine crackers (plain would work fine) |
1/2 teaspoon italian spices |
1/4 cup shredded parmesan cheese (not imitation) |
1 pinch cilantro |
1/2 teaspoon parsley |
1 pinch basil |
2 tablespoons olive oil |
2 (26 ounce) jars ragu spaghetti sauce (whatever your favorite flavor is) |
1/4 cup red wine, your choice |
1/2 cup parmesan cheese |
1 lb cooked spaghetti (wheat or white) |
Directions:
1. Mix first 10 ingredients together by hand in large bowl.
2. Knead well as if making a meat loaf.
3. Heat olive oil in large skillet.
4. Form small meatballs (about 1 inch in diameter) and place in skillet.
5. Cook meatballs until well done, turning at least once.
6. When meatballs are done, add spaghetti sauce, wine, and parmesian cheese and heat until barely boiling.
7. Reduce heat and let simmer for 20 minutes, stirring occasionally.
8. Serve over prepared noodles.
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