Spaghetti & Meatballs

March 9, 2018
Print Recipe
Spaghetti & Meatballs
Spaghetti and Meatballs
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Spaghetti and Meatballs
Instructions
  1. Cut bread into ½-inch pieces, put in small bowl and pour milk over the bread. Cover with plastic wrap and refrigerate 6 hours.
  2. Preheat oven to 375°F. Prepare a cookie sheet by brushing it with canola oil in order to keep meatballs from sticking. Combine veal, pork, ricotta, thyme, oregano, parsley, garlic, salt & pepper in a large bowl. Squeeze excess milk from the bread and add to the bowl. Mix well by hand. Form meat mixture into small meatballs, put on cookie sheet, and bake in oven for 20-25 minutes.
  3. Cook the spaghetti noodles in a large pot of salted water until al dente. Rinse and drain well. Set aside.
  4. In a dutch oven, combine the marinara sauce and tomato soup. Bring to a low simmer. Add meatballs and heat 10 minutes or until fully warmed. Add cooked spaghetti to pot with meatballs and sauce. Portion into bowls, garnish with parsley and cheese.
Recipe Notes

Copyright 2018 Colleen Topper All Rights Reserved

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