Homemade meatballs made with ground beef, Italian bread crumbs, eggs, and shredded cheeses are browned in olive oil and cooked in purchased marinara and cheese sauces, then served over spaghetti.
Spaghetti and Meatballs


• 1 lb. ground beef
• 2 eggs, beaten
• 1/4 cup Italian-style fine dry bread crumbs
• 2 tbsp milk
• 1/4 tsp pepper
• 1/2 tsp kosher salt
• 3/4 cup shredded Parmesan-Asiago-Romano-Provolone cheese blend
• 1/4 cup olive oil
• 1 small chopped onion
• 1 tsp minced garlic
• 1 jar (26 oz) Bertolli 5-cheese sauce
• 1 jar (26oz) Bertolli marinara sauce
• 1 can (14.5 oz) Italian style tomatoes, diced
• 1 lb. spaghetti
• 2 cups shredded mozzarella or Parmesan cheese


Mix ground beef, eggs, bread crumbs, milk, salt, pepper and cheese blend together. Shape into small balls. Brown in skillet with some of the olive oil; turn to brown all sides. Remove from skillet. In large pan brown onions and garlic in a small amount of olive oil. Add jars of pasta sauce and tomatoes. Add meatballs to sauce and simmer on low 30minutes, stirring occasionally. Cook spaghetti as directed on box;drain. Serve spaghetti with meatballs and sauce on plate; top with shredded mozzarella or Parmesan cheese.

Number of servings: 8