Spaghetti and Meatballs

If I don’t have sauce once a week, something is wrong! Whether we order a pizza for a quick-fix dinner or make a more complicated dish like Chicken Chilindron,  it is normal for us to have at least one meal with sauce. One of my childhood favorites is spaghetti and meatballs.  This recipe is simple – I believe in “simple” – and tastes great. Serve it with Cheesy Texas Toast and now you’ve got a meal!

1 jar of spaghetti sauce

1 small can tomato paste

1/2 tsp. garlic powder

1/2 tsp. sugar

sprinkle basil

sprinkle salt

Combine all ingredients in a large saucepan.

Heat on medium, stirring often.

Turn down to prevent burning soon as it is hot.

1 1/2-2 pounds ground beef

3 slices white sandwich bread

2 eggs

1 T. water

1/2 tsp dry onion flakes

Parmesan cheese

1/2 tsp. garlic powder

salt and pepper 

Preheat oven to 350°

Cover baking pan with foil.

Cut crust off bread.

Cut bread into cubes.

Beat eggs and  water in a mixing bowl.

Add bread cubes and soak for a few minutes.

Using a fork, beat the bread/egg mixture to break up the bread.

Add onion flakes, garlic powder, salt & pepper and sprinkle in a little Parmesan cheese and blend in.

Add ground beef and “moosh” it with your hands until it all is well mixed.

Form balls about the size of 2″ and place them on the baking pan.

Bake 15 minutes.

Gentle turn the meatballs using a big spoon onto the other side.

Continue baking until juices are no longer pink.

Remove the pan from oven.

Gently move the meatballs to the sauce on the stove, using a spoon.

Gently mix through.

Keep the pan on low to medium heat while you make the rest of the meal.

Prepare packaged spaghetti according to directions.

Drain using a colander.

Rinse with warm water and allow to drain again.

Love sauce? Mmm Make spaghetti and meatballs!

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Serve with your favorite Italian tossed salad and buttery bread (like Texas Toast) on the side!

Great meal.