Spaghetti Meatballs (with Gluten Free Options)

On top of spaghetti, all covered in....I think you know the rest!! Piled high on pasta or stuffed in a sandwich, these meatballs are versatile! With just one mess you can make extra and freeze them for another time which is great when ground beef is on sale.

Spaghetti Meatballs (with Gluten Free Options)                         Printable Recipe

2 eggs
1 garlic clove, minced
2 teaspoons dried parsley
1 pound ground beef
1 cup grated Parmesan cheese (sometimes I use 1/2 grated and 1/2 shredded)
1/2 cup dry bread crumbs *
1 jar favorite pasta sauce
cooked pasta *


In large bowl beat eggs, garlic, and parsley. Crumble the beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently.


Shape into 1-1/2 inch balls using a medium size scoop. Makes 16 balls. *


Brown a little in a non stick pan.



Add sauce and simmer for 30 minutes or until meat is no longer pink.



Serve the meatballs and sauce over the cooked pasta or you could use the meatballs for a sub sandwiches with some provolone.

TO FREEZE, place ball of uncooked meatballs on a cookie sheet covered with wax paper.  After they are frozen put in vacuum seal bag or zip shut bag. Thaw before cooking.

* To make GLUTEN-free use QUINOA flakes and brown rice pasta noodles