spaghetti and meatballs

recipe:

 

1 pound of ground beef

2 teaspoons Morton's "Nature's Seasoning"

2/3 cup Progresso Italian bread crumbs

slightly less than 2/3 cup cold tap water

3 tbsp coconut oil

1 jar Ragu tomato, garlic & onion pasta sauce

Barilla No. 7 (thick) spaghetti

 

 

1. Mix together Nature's Seasoning and bread crumbs (I shake them up in a GladWare container), then add the water. The mixture should not be runny though. I use slightly less water than 2/3 cup and that seems to be just the right amount.

 

2. Add the ground beef to the bread crumb mixture and mix in the ground beef thoroughly with your hands until the bread crumb mixture is completely mixed with the ground beef.

 

3. Form the meat into small-size balls, about 1.5 ounces each (I have a food scale), which is about 1 rounded tablespoon in size..

 

4. Place the meatballs in an oven bag with the olive oil and tie the bag shut with the tie that comes with them. Shake the bag to coat all the meatballs in the oil. You should use enough oil to coat all of the meatballs and yet still have a couple tablespoons of oil in the bottom of the oven bag.

 

5. Place the oven bag of meatballs in a glass baking dish on the center rack of your oven and cook for about 30-35 minutes at 350 degrees or until the meatballs are cooked through.

 

6. Cook pasta according to box directions, then top with the sauce and meatballs, grated parmesan cheese and parsley.

 

serves: 4

 

 

 

Done