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Spaghetti and Meatballs
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1 tablespoon Land O Lakes® Butter

1 small (1/2 cup) yellow or white onion, chopped

1 tablespoon finely chopped fresh garlic

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

1/2 cup panko bread crumbs

1 teaspoon Italian seasoning

8 ounces lean ground beef (not less than 80% lean)

8 ounces ground pork or Italian sausage

1 large Land O Lakes® Egg

1 teaspoon kosher salt

3 cups (24 ounces) pasta sauce

1 pound uncooked dried spaghetti

3 ounces Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese

2 tablespoons chopped fresh basil

How to make

  1. STEP 1

    Melt butter over medium heat in large high-sided sauté pan or small stockpot. Add onion; cook 5 minutes or until softened and starting to brown. Add garlic, red pepper flakes and pepper; cook, stirring constantly, 1 minute. Remove onion mixture to large bowl, reserving pan for later use.

  2. STEP 2

    Add bread crumbs and Italian seasoning to onion mixture. Using clean hands, mix in beef, pork, egg and salt until ingredients are well distributed. Avoid overmixing. Divide mixture evenly into 12 (1 3/4-inch) meatballs, placing into reserved pan. Cook over medium-high heat, turning meatballs frequently, 12-14 minutes or until all sides are browned. Reduce heat to medium-low. Add pasta sauce to pan; cover. Cook 15-20 minutes or until internal temperature of meatballs reaches 165°F.

  3. STEP 3

    Meanwhile, cook spaghetti according to package directions; drain.

  4. STEP 4

    To assemble, place spaghetti into large bowl. Top with half of cheese, meatballs in sauce, remaining cheese and basil. Serve immediately.

Tip #1

You can make the meatballs ahead of time, then freeze to have on hand for when time is tight. Reheat them in your favorite sauce to 165°F, and finish with a generous sprinkle of shredded Aged Italian.

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