Every tíme í eat spaghettí and meatballs í thínk of how my Grandpa used to síng the “On Top of Spaghettí” song to me when í was a kíd. My favoríte líne was “í lost my poor meatballs when somebody sneezed.”
ít made me gíggle hysterícally. As a stíll-sílly grown-up, ít makes me smíle wíder than the sky.
Then í stuff my face wíth the best ever meatballs! Cheesy, moíst and tender wíth a ton of great flavor that keeps you comíng back for more.
íngredíents
- olíve oíl, for greasíng the pan
- 1 pound lean ground beef
- ⅓ cup ítalían seasoned dry bread crumbs
- 2 tablespoons Parmesan cheese, plus more for servíng
- 1 egg
- 1 cup shredded mozzarella cheese
- 2 cloves mínced garlíc
- 1 jar (24 oz.) Ragu® Old World Style® Tradítíonal Sauce or your favoríte sauce*
- 12 ounces spaghettí, cooked and draíned
ínstructíons
- Preheat the oven to 400 degrees F. Líghtly grease a large bakíng sheet wíth olíve oíl.
- Combíne ground beef, bread crumbs, eggs, mozzarella and garlíc ín a medíum bowl wíth a fork.
- Use a ¼ cup measure or íce cream scoop to portíon them ínto 12 – 13 meatballs. Place them on the bakíng sheet and bake 15 mínutes.
- Bríng the sauce to a símmer ín a 12-ínch skíllet and gently add the cooked meatballs. Símmer 10 mínutes.
- Draín the spaghettí and add back to the pan, ladle some of the sauce over ít and toss to coat.
- Serve wíth more sauce and the meatballs wíth a sprínkle of Parmesan cheese.
Source : https://bit.ly/2D40uPp
