Spaghetti & Meatballs on a Stick

• Produce

  • 1 (15 ounce can Tomatoes

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 2 tsp Garlic garlic™ seasoning
  • 1 tbsp Mama mia™ marinara sauce mix
  • 2 tsp Onion onion seasoning
  • 1 tbsp Spinach & herb seasoning

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs, plain

• Dairy

  • 3 tbsp Butter
  • 2/3 cup Parmesan cheese, grated

• Deli

  • 1 1/2 lbs Meatloaf mixture, ground

• Other

  • 24 (4-6-inch bamboo skewers or forks

Found on tastefullysimple.com

Description

Ingredients

• 1½ pounds ground meatloaf mixture (beef, pork)
• ½ cup plain panko bread crumbs
• 1 large egg, beaten
• 2 teaspoons Garlic Garlic™ Seasoning
• 2 teaspoons Onion Onion™ Seasoning
• 2/3 cup grated Parmesan cheese, divided
• 8 ounces spaghetti
• 3 tablespoons cold butter
• 1 tablespoon Spinach & Herb Seasoning
• 1 (15 ounce) can crushed tomatoes
• 1-2 tablespoons Mama Mia™ Marinara Sauce Mix
• 24 (4-6-inch) bamboo skewers or forks

Directions

• Preheat oven to 375°F. In large bowl, combine first 5 ingredients and 1/3 cup Parmesan cheese. Form into 24 (1½-inch) meatballs. Place on a large greased baking sheet. Bake 15 minutes or until internal temperature reaches 165°F on an instant-read food thermometer. Cook spaghetti according to package directions or until al dente. Drain. Return to pan, off heat. Add cold butter, remaining 1/3 cup Parmesan cheese and Spinach & Herb Seasoning. Stir to coat pasta until butter is melted. Meanwhile, in small microwave-safe bowl, combine remaining 2 ingredients. Microwave, loosely covered, on HIGH 1-2 minutes or until heated through, stirring occasionally. Twirl about 4-5 strands of spaghetti onto a fork; slide off and place skewer in center. Then skewer a meatball and dip in marinara. Place on serving plate. Repeat with remaining spaghetti, meatballs and sauce. Serve with remaining sauce for dipping. Makes 12 servings. Make Ahead: Prepare through step 1. Refrigerate, covered, up to 1 day. Reheat meatballs and continue with step 2 when ready to serve.