Monday, February 4, 2008

Spaghetti and Meatballs

This is a favorite with my boys. The meatballs freeze well, so I tend to make extra large batches and then freeze the meatballs (without sauce) for a later meal.

 1 lb lean ground beef
 1/2 C dry bread crumbs
 1/4 C milk
 1/2 t salt
 1/2 t Worcestershire sauce
 1/4 t pepper
 1 small onion, chopped (about 1/4 C)
 1 large egg
 1 jar spaghetti sauce
 pasta

1. Heat oven to 400°.
2. Mix all ingredients except pasta and sauce.
3. Shape mixture into 1 inch meatballs. (Be sure to shape well so that the meatballs do not fall apart after being cooked.)
4. Place meatballs in ungreased rectangular pan.
5. Bake uncovered 20-25 minutes or until no longer pink and juice is clear.
6. Boil water and cook pasta as the package directs.
7. While pasta is cooking, simmer spaghetti sauce on low in large pan.
8. Add meatballs to sauce for 5 to 10 minutes for added flavor.