A quick and easy twist to liven up a traditional
standby.
Easy Meatballs,
Vegetables & Pasta
1 pound lean ground beef
1/2 cup soft bread crumbs
1 large egg, slightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces uncooked penne pasta
3 cups (12 ounces) frozen Italian vegetable mixture
1 jar (26 ounces) prepared spaghetti sauce
2 tablespoons freshly shredded Parmesan cheese
Heat oven to 375°F.
In large bowl, combine ground beef, bread crumbs, egg, onion,
salt and pepper; mix lightly but thoroughly.
In 8-inch square baking
dish, press beef mixture into 1/2-inch thickness. Bake at 375°F
for approximately 20 minutes, until internal temperature reaches
160°F. Carefully pour off drippings. Cut beef mixture into
16 squares.
Meanwhile cook pasta according
to package directions. Approximately 6 minute before pasta is
done, stir in vegetables. Drain; keep warm.
In large saucepan, combine
"meatballs" (squares) and spaghetti sauce. Cook, uncovered,
over medium-low heat 6 to 8 minutes or until heated through;
stir occasionally. Serve over pasta and vegetables. Sprinkle
with Parmesan cheese.
Serves 4.
Tip: Instead of making
your own meatballs, you can substitute with16 ounces frozen,
fully cooked meatballs.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
