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
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.