This is a simple to make recipe but turns out tender and mouthwateringly delicious meatballs perfect to top spaghetti or for a meatball hoagie. The recipe comes from my sister-in-law, Sandi Beck. Sandi is an excellent cook, she makes it look easy to get an appealing and appetizing meal on the table using fun and scrumptious recipes.
These meatballs are baked covered, at a low temperature for a long time to fully develop the taste.
|Here are your ingredients!|
|Meatball ingredients before they are mixed together.|
|Start by placing a small amount of sauce in the bottom of your 2 quart casserole dish.|
|Here are all your meatballs ready for more sauce on top.|
|After cooking for 3 hours, you get delicious tender meatballs.|
1 pound ground chuck, at least 85%/15% mix
1 tablespoon parsley flakes
1/4 cup grated parmesan cheese
3/4 cup Italian bread crumbs
1 jar Prego spaghetti sauce
Combine everything except the Prego sauce, form into meatballs, place about 1/2 cup of the Prego sauce in the bottom of a 2 quart casserole dish, place the meatballs on top of the Prego sauce, then pour the rest of the Prego sauce over the meatballs.
Bake covered in a 225 degree oven at least three hours.