Tired of eating the same spaghetti with meat sauce????
Try making Spaghetti with Meatballs!
My two friends from New York, Brooklyn and Long Island, taught me how they cook their Spaghetti with meatballs!
They said, the secret is.... Bake the meatballs instead of frying them!
Spaghetti with Meatballs
250 g. Ground sirloin
250 g. Ground lean pork
1/4 C. Milk
2 t. Lea and Perrins ( because I can't spell and pronounce "Worchester" sauce)
1/2 t. Salt
1/4 t. Pepper
1/2 C. Panko breadcrumbs
1/4 C. Grated Parmesan Cheese
1 egg, beaten
1/4 C. Chopped white onions
Combine all the ingredients in a bowl.
Form into balls and place on a greased baking pan or lined with grease proof paper or silicon mat.
Bake at 400 F for 20 minutes. Set aside.
3 cloves garlic, chopped
1 white onion, chopped
1/4 C. Olive oil
1 can Del Monte Traditional Pasta Sauce
1 C. Water
Salt, pepper and sugar, to taste.
Sauté garlic and onions in olive oil until the onion is soft and translucent.
Add the pasta sauce and water. When it boils, lower the heat and add the baked meatballs.
Simmer for 30 minutes and season according to taste.
Ladle over spaghetti noodles and top with grated Parmesan cheese.