Bertolli Spaghetti and Meatballs

Ingredients

  • 8 ounces spaghetti, cooked and drained
  • 1 (24 ounce) jar Bertolli® Tomato and Basil Sauce
  • ¼ teaspoon salt
  • 1 teaspoon finely chopped garlic
  • 1 egg
  • ¼ cup water
  • ¼ cup Italian seasoned dry bread crumbs
  • + 2 more ingredients
    • ½ cup grated Parmesan cheese
    • 1 pound lean ground beef

1. Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs. 2. Bring sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs. 3. Reduce heat to low and simmer covered, stirring occasionally, 20 ...

View full recipe at SpringPad

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