Spaghetti & Meatballs

  • 1 lb Wild Harvest Spaghetti Noodles
  • 1 lb Lean Ground Beef
  • 1/2 cup Essential Everyday Bread Crumbs
  • 1 Wild Harvest Cage Free Organic Egg
  • 1/2 cup Essential Everyday Grated Parmesan
  • 1/2 cup Shredded Mozzarella Cheese
  • 1 Tbsp Wild Harvest Organic Onion powder
  • 1 Tbsp Wild Harvest Organic Italian Seasoning
  • Salt & Pepper
  • 1 Jar Wild Harvest Pasta Sauce
  • 1 Can Wild Harvest Crushed Tomatoes
  • 1 Jar Wild Harvest Mushrooms
  • 1 Tbsp Minced Garlic
  • 1 Diced Sweet Onion
  • 2 Tbsp Wild Harvest Pure Cane Sugar
  • 2 Tbsp Wild Harvest Olive Oil

In large pot cook spaghetti noodles according to package directions. Rinse, coat witholive oil and set aside. Mix ground beef, bread crumbs, egg, cheeses, and seasonings together, roll into 2” in diameter balls. Place on baking sheet. Bake in preheated 350 degree oven for 15-18 minutes. Meanwhile in skillet over medium heat saute mushrooms, garlic and onion in olive oil. In large stock pot place the pasta sauce,crushed tomatoes and sugar over low heat. Add sauted vegetables and stir together. In large family style bowl place spaghetti noodles, meatballs and sauce. Sprinkle with grated parmesan and shredded mozzarella cheese.

Recipes created by Chef Lisa Hegedus, owner and operator of Caffe Barista in Greensburg, PA.

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