Grilled Meatballs and Spaghetti with Mezzetta Napa Valley Sauce #FallforFlavor #ad

By á-59550

Ingredients

• 1 1/2 pounds ground beef
• 1 tablespoon grated garlic
• 1 tablespoon Italian seasoning
• 1 teaspoon onion powder
• pinch crushed red pepper
• salt and pepper to taste
• 12 ounces uncooked pasta
• 50 ounces (two jars) [Roasted Garlic and Caramelized Onion Mezzetta Napa Valley Homemade Sauce|

Details

Servings 1
Adapted from akitchenhoorsadventures.com

Preparation

Step 1

Combine first six ingredients (ground beef through salt and pepper) in a medium mixing bowl. Using your hands, fold the ingredients together until combined.
Roll out into 24 meatballs about 1 to 1 1/2 inches in diameter. Place a skewer through the right side of four meatballs, then run a second skewer through the left side of the meaballs and place on a plate.
Preheat grill to high and grill 3 to 4 minutes on each side or until almost cooked through.
While the meatballs are grilling, cook the pasta according to package directions omitting the salt and fat. Place the sauce in a large skillet on medium heat and bring to a simmer.
When the meatballs are almost cooked through, remove them from the grill and place in the skillet turning to coat in the sauce. Allow the sauce to continue to simmer until the meatballs are coked through.
Divide the pasta evenly between 6 plates. Top with one skewer of meatballs and sauce. Garnish with Parmesa cheese and serve with garlic bread.