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Mueller's Spaghetti & Meatballs
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From the back of the box



  • 16 oz (448 grm). Mueller's Spaghetti
  • 1/2 cup (125 ml) parmesan cheese, grated
  • 1/2 cup (125 ml) seasoned bread crumbs
  • 1/2 tsp (2 ml) pepper
  • 1/3 cup (80 ml) onion, chopped
  • 1/4 cup (60 ml) milk
  • 1 lb (.5 kg). lean ground beef
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 30 oz (840 grm). jars prepared spaghetti sauce
  • Cook and drain pasta according to package directions.
  • In large bowl combine ground beef, bread crumbs, parmesan, onion, milk, eggs, garlic and pepper.
  • Shape into 20 1-1/2 inch balls.
  • In 5-quart dutch oven bring spaghetti sauce to boil; add meatballs and return to boil.
  • Reduce heat to low; partially cover and simmer 25 minutes or until meatballs are thoroughly cooked.
  • Toss spaghetti with 1 cup (225 ml) sauce; top with remaining sauce and meatballs.

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