Garden Patch Spaghetti and Meatballs
Enhance a favored meal with some extra nutritional boost - veggies almost hidden from view but a delicious addition.
Ingredients
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1 lb. ground beef
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1/2 cup seasoned dry bread crumbs
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1 egg
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1 tbsp. vegetable oil
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1 jar (25 ounces) Prego® Marinara Italian Sauce
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2 cups frozen peas and carrots
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1 pkg. (16 ounces) spaghetti, cooked and drained (about 8 cups)
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Grated Parmesan cheese
Directions
1.
Mix thoroughly the beef, bread crumbs and egg in a medium bowl. Shape the mixture into 16 (1 1/2-inch) meatballs.
2.
Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they're well browned. Remove the meatballs from the skillet. Pour off any fat.
3.
Stir the sauce and vegetables in the skillet and heat to a boil. Return the meatballs to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the meatballs are cooked through.
4.
Serve the meatballs with the sauce over the pasta. Sprinkle with the cheese.
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