Meatballs and Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.0 large Egg, fresh, whole, raw2.5 cup Spaghetti Sauce, Classico Tomato & Basil32.0 oz Lauras Lean Beef Ground Beef 8% fat16.0 oz Barilla Pasta, Penne24.0 tsp Cheese (Grated) - Parmesan Cheese - Kraft 100% 1.0 cup Bread, Progresso Bread Crumbs, Garlic and Italian Herb
Combine chilled ground beef with eggs, bread crumbs, garlic and onion powder to taste, salt and pepper to taste, parmesan cheese, and a dash of Worcestershire sauce. Form 16 meatballs about 2.5 ounces each. Heat one tablespoon of Olive oil over medium high heat. Brown meat balls 1 inch apart on all sides as soon as the oil smokes. You may have to do this in batches to give required space between meatballs for browning.
When all are browned reduce heat to low and add the jar of sauce, cover and simmer for 1 hour. Set timer for 45 minutes.
When timer goes off prepare pasta, drain, then add straight to sauce and meatballs. Toss and serve 2 meatballs with about 2 ounces of pasta per serving.
Serving Size: 1/2 cup pasta, 2 meatballs
Number of Servings: 8.0
Recipe submitted by SparkPeople user PISCESA1.
Number of Servings: 8.0
Recipe submitted by SparkPeople user PISCESA1.
Nutritional Info Amount Per Serving
- Calories: 494.3
- Total Fat: 14.8 g
- Cholesterol: 114.0 mg
- Sodium: 697.8 mg
- Total Carbs: 57.2 g
- Dietary Fiber: 3.1 g
- Protein: 35.8 g
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