Spaghetti Marinara & Meatballs

By shauna

Ingredients

• 1 C. Fresh Bread Crumbs
• 3/4 C. Parmesan, grated
• 1/2 C. Whole Milk
• 1/2 C. Beef Broth
• 1/2 C. Fresh Italian Flat-Leaf Parsley, chopped
• 3 Eggs, beaten
• 2 Tbsp. Dried Oregano Leaves
• 1 Tbsp. Garlic, minced
• 2 tsp. Dried Basil Leaves
• 1 tsp. Salt & Freshly Ground Black Pepper
• 1 tsp. Red Pepper Flakes
• 2 lbs. Ground Beef

Details

Servings 8

Preparation

Step 1

Preheat oven to 425. Mix all the ingredients ( except for the beef ) for the meatballs together in a lg. bowl. Add the ground beef & combine thoroughly; set aside. Assemble ingredients for Fresh-Roasted Marinara ( except basil )- Under "Sauces & Dips' in a baking dish. Shape meat mixture into balls the size of a golf ball. Arrange on tomato mixture & roast 40-45 min. Bring a lg. pot of salted water to a boil & cook spaghetti till al dente ( approx. 6-8 min.); drain. Remove meatballs from the baking dish & keep warm. Process tomatoes in a food processor, then stir in basil. Serve sauce & meatballs over spaghetti; garnish with parmesan.