Spaghetti Meatballs

Spaghetti Meatballs

2 eggs
1 garlic clove, minced
2 teaspoons dried parsley
1 pound ground beef
1 cup grated parmesan cheese (I use 1/2 grated and 1/2 shredded)
1/2 cup dry bread crumbs **
1 jar favorite pasta sauce
cooked pasta **


In large bowl beat eggs, garlic, and parsley. Crumble the beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently.


Shape into 1-1/2 inch balls using a medium size scoop. Makes 16 balls. *



Brown a little in a non stick pan.



Add sauce and simmer for 30 minutes or until meat is no longer pink.



Serve the meatballs and sauce over the cooked pasta or you could use the meatballs for a subsandwiches with some provolone.

Make two batches and save one for later! Place meatballs on wax paper on cookie sheet. When frozen, vaccuum seal or place in freezer bag. To use, just thaw before cooking.

*Note* I used the wrong scoop here and it made 9 larger meatballs. Still doable just cook a little longer.

** To make GLUTEN-free use QUINOA flakes and rice noodles

TO FREEZE, place ball of uncooked meatballs on a cookie sheet covered with wax paper.  After they are frozen put in vacuum seal bag or zip shut bag. Thaw before cooking.