Peter's favorite meal in the entire world is spaghetti and meatballs. Blech. It is definitely NOT my favorite, but I make it for him every two weeks. I think my strong dislike for spaghetti and meatballs came from eating it a lot when I was little. My mom and I were often on our own for supper because my dad worked at night, and since it is so affordable, we ate a lot of it. I have started jazzing it up a little though and that has helped me stomach a small portion. I have tried making my own sauce but my husband requested Prego, "because it's not chunky." LOL! So here is our spaghetti method (no recipe since the sauce if from a jar!) and meatball recipe. I do like the meatballs and that is what I would normally get full on. This time, since the recipe makes so many, I froze half of the meatballs so next time I just have to reheat them.
Spaghetti and Meatballs
1 box spaghetti noodles
1 jar of Prego Traditional Sauce
Meatballs
(adapted from Kraftfoods.com)
| 1/3 cup Italian-style bread crumbs |
| 1/4 cup milk |
| 1 lb. lean ground beef |
| 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided |
| 1/4 tsp. salt |
| 1/8 tsp. black pepper Handful of asiago, and Parmesan blend cheese. |
Cook noodles to al dente consistency. As the noodles are close to being done, place sauce in pan and begin to simmer on low.
For Meatballs:
| Measure bread crumbs into medium bowl. Stir in milk. Let stand 15 min. Add meat, 1/4 cup of the cheese, handful of the blend cheese, the salt and pepper; mix well. |
| Preheat oven to 350°F. Shape meat mixture into 1-inch balls. Place in single layer in foil-lined 15x10x1-inch baking pan. |
| Bake 20 min. or until meatballs are cooked through. Meanwhile, heat pasta sauce in small saucepan on medium heat. Transfer meatballs to sauce; add cooked noodles, toss with tongs. Sprinkle with remaining cheese. |
We served this with some garlic toast and a salad. Spaghetti is growing on me a little, since we've discovered this recipe for the meatballs!
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