Traditional Pasta with Meatballs

Traditional Pasta with Meatballs- homemade meatballs in a chunky tomato sauce over angel hair pasta

This recipe contains beef (ground, chuck), **_pasta (angel hair), eggs, milk, bread crumbs, salt, oregano, parsley (fresh), garlic powder, black pepper, cheese (parmesan, grated), tomato sauce

4 - 6 Servings

Prep time: 20 min

Cook time: 30 min

Ingredients:

• 1 lb. lean ground chuck
• 1/2 lb. angel hair pasta (use rice pasta for gluten-free version)
• 1 egg
• 1/4 cup(s) milk
• 1/2 cup(s) bread crumbs
• 1/2 tsp. salt
• 1 tsp. oregano
• 1 tsp. fresh parsley
• 1/2 tsp. garlic powder
• 1/2 tsp. fresh ground pepper
• 1/4 cup(s) grated parmesan cheese
• 2 1/2 cup(s) canned chunky tomato sauce

Instructions:

• 1. Prepare pasta according to package directions; drain.
• 2. While pasta is cooking, begin meatballs. Combine egg, milk, bread crumbs, salt, oregano, parsley, garlic powder, pepper and cheese in a large bowl. Mix with hands.
• 3. Roll into meatballs, each about the size of a golf ball. Cook meatballs in a large, nonstick skillet until browned on each side, about 6 minutes.
• 4. Drain skillet and place meatballs and tomato sauce in it. Bring sauce to a boil, then lower the heat and cook until meatballs are thoroughly cooked to 160° F, about 15 minutes.
• 5. Remove from heat and serve pasta immediately.