Spaghetti and meatballs


Betty Crocker The Big Book of Pasta (Betty Crocker Big Book)

  • Yield: 6 Servings
  • Preparation Time: 1 Hour 45 Minutes
  • Total Time: 2 Hours 10 Minutes


  • 1 lb lean (at least 80%) ground beef
  • ½ cup unseasoned dry bread crumbs
  • ¼ cup milk
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon pepper
  • 1 small onion, finely chopped (⅓ cup)
  • 1 egg
  • 4 cups hot cooked spaghetti
  • Grated or shredded Parmesan cheese, if desired
How to Make It
  1. Make tomato sauce.
  2. Heat oven to 400°F. In large bowl, mix ground beef, bread crumbs, milk, salt, Worcestershire sauce, pepper, onion and egg. Shape mixture into 24 (1¼-inch) meatballs. Place in ungreased 13x9-inch pan or on rack in broiler pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and thermometer inserted in center reads 160°F.
  3. Stir meatballs into sauce. Simmer uncovered over low heat 30 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

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