Baked Spaghetti and Meatballs

• Meat

  • 1/2 lb Ground beef, lean
  • 1/4 lb Italian pork sausage

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder

• Refrigerated

  • 1 Egg, large

• Condiments

  • 24 oz Classico riserva pasta sauce

• Baking & Spices

  • 1 tsp Italian seasoning, dried
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 3 cups Mozzarella
  • 1 cup Parmesan cheese
  • 1/4 cup Whole milk

Found on wonkywonderful.com

Ingredients

• 1/2 Lb Lean Ground Beef
• 1/4 Lb Italian Pork Sausage
• 1/2 Cup Panko Bread Crumbs
• 1/4 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 teaspoon Dried Italian Seasoning
• 1 Large Egg
• 1/4 Cup Whole Milk
• 16 ounces Spaghetti Noodles - break in half and cook according to package instructions
• 24-36 ounces Classico Riserva Pasta Sauce*
• 3 Cups Shredded Mozzarella - divided
• 1 Cup Shredded Parmesan Cheese

Directions

• In large bowl, combine all ingredients. (pour milk over the bread crumbs) Mix by hand until just combined, do not over mix. Form into 10-12 golf ball sized meatballs. Working in two batches, fry in large pan over medium heat. Continually rotate meatballs until all sides are dark brown. Transfer to tray.
• Preheat oven to 375°F Cook and drain pasta. Spread half pasta sauce into 9x13 baking dish. Top with half the spaghetti noodles. Nestle meatballs into pasta then top with 1 cup mozzarella and 1 cup parmesan. Distribute the remaining spaghetti noodles then evenly spread the remaining sauce. Top it all with 2 cups mozzarella and a sprinkle of parmesan. Cover with foil and bake for 40 minutes. Uncover and bake 5 more minutes. (broil 1 minute for browned top - optional) Serve immediately.