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Spaghetti and Meatballs Rinaldi

Who says a good thing can’t get better? This Francesco Rinaldi twist on a family favorite will have parents and kids actually agreeing on something.

  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Servings 4

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What you'll need:

  • ¼ cup dry breadcrumbs
  • 2 tablespoons milk
  • 1 lb. lean ground beef
  • 1 egg
  • ¼ cup chopped onion
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 8 ounces spaghetti, uncooked
  • 1 (24 oz.) jar Francesco Rinaldi® "Traditional" Original Pasta Sauce
  • Additional grated Parmesan cheese

How to make it:

Preheat oven to 400°F.

In medium bowl combine breadcrumbs and milk. Stir in ground beef, egg, onion, cheese, garlic powder and Italian seasoning; mix well. Shape into twenty 1 ½-inch balls.

Place meatballs in a shallow baking pan. Bake in oven for 15 minutes until meatballs are done. Heat pasta sauce in large saucepan. Add meatballs; cover and simmer for 10 minutes.

Cook pasta according to your liking; drain well.

Serve meatballs and sauce over spaghetti. Top with Parmesan cheese. 

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