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Spaghetti and Homemade Meatballs

Print Recipe
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 box spaghetti noodles we like the whole wheat kind
  • 1 16 oz spaghetti sauce
  • 1/2 cup chopped veggies use what you have in your fridge (zucchini, green beans, mushrooms, carrots, peppers, onions, etc)
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 small onion, chopped
  • 1/2 cup breadcrumbs
  • 2 cloves garlic
  • 2 tbsp dried parsley
  • 1 tsp italian seasoning
  • 1/2 cup grated parmesan cheese
  • 2 large eggs
  • 1 tsp salt
  • 1/4 cup water

Method
 

  1. Preheat oven to 400F. Line a baking sheet with parchment or foil.
  2. In medium bowl, add meat, breadcrumbs, seasonings, eggs, salt and water. Mix well and form into 2" balls and place on lined tray.
  3. Bake 15-18 minutes or until no longer pink.
  4. Cook pasta according to package. Drain.
  5. Chop veggies. In medium pan, add oil and heat and then sauté veggies for 5 minutes. Add sauce and heat.
  6. Top pasta with meatballs, sauce and sprinkle with parmesan cheese.

Notes

*Serve with salad or green veggie
*To make this recipe gluten-free & dairy-free: Use ground oats instead of breadcrumbs. Use Ronzoni brand gluten-free spaghetti noodles. I use Follow Your Heart branch dairy-free parmesan cheese.