Spaghetti and Meatballs
WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself.
Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that!
-David Stierheim, Pittsburgh, Pennsylvania
SERVINGS
|
2
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1/4 pound ground beef
- 1/4 pound bulk Italian sausage
- 1 egg
- 3 tablespoons Italian-seasoned bread crumbs
- 2 tablespoons chopped onion
- 1 tablespoon grated Parmesan cheese
- 1/8 teaspoon pepper
- 1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
- Hot cooked spaghetti
- Additional Parmesan cheese, optional
DIRECTIONS
In a bowl, combine the first seven ingredients; mix well. Shape into 2-in. meatballs; brown in a skillet over medium heat. Drain. Stir in spaghetti sauce. Simmer, uncovered, for 20-30 minutes or until meatballs are no longer pink. Serve over spaghetti; sprinkle with Parmesan cheese if desire. Yield: 2 servings.