This recipe is sponsored by Barilla Premium Red Sauce
Ingredients:
Meatballs:
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 egg
- 1 cup oyster crackers, crushed (you can also use saltines or normal breadcrumbs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 small onion, finely diced
- 1 large garlic clove, grated
- 2 tablespoons fresh grated Parmesan
- Vegetable oil
- 2 jars Barilla Premium Red Sauce (I used Barilla Savory Herb)
- Barilla spaghetti (I used the thick spaghetti)
- Parmesan, for serving
Preparation:
- In a large bowl, add the ground beef, Italian sausage, egg, crushed oyster crackers, salt, pepper, onion, garlic, and Parmesan. Mix until fully combined, I prefer using my hands to mix.
- Grab a big handful of the meat mixture and roll between your hands into a ball. I like a pretty good sized meatball and use about 1/4 cup for each. Repeat with remaining meat mixture.
- Add vegetable oil to a cast iron skillet and heat over medium high heat.
- Once the oil is hot and shimmering, add the meatballs. Don’t overcrowd the pan.
- Turn the meatballs on a new side every ~3 minutes. The meatballs don’t have to be cooked all the way through but they should have a nice brown crust all over! Repeat with remaining meatballs and set aside.
- In a large, heavy-bottomed pot over medium-low heat, add in the 2 jars of Barilla sauce.
- Add the meatballs into the pot and turn to coat in the sauce. Simmer for 30 minutes or until cooked through.
- Boil your spaghetti to al dente, meaning the spaghetti should still have some bite in the middle!
- Drain the spaghetti and add it to the pot of meatballs and sauce.
- Toss the spaghetti in the sauce to coat evenly.
- Serve with some fresh grated Parmesan.
- Enjoy!
For every like, comment and share on my post, Barilla will donate $1 (equivalent to at least 10 meals) to Feeding America (up to $200k). https://bit.ly/3fac8Lb
