Spaghetti & Meatballs

Spaghetti and meatballs is a favorite around my house, and Bloody Maria makes it better! Whenever I make this dish, I make a double or triple batch so that I can freeze the leftovers. It makes for a quick and easy weeknight meal and let me tell you, it’s pretty amazing.

Spaghetti Sauce

Stir all ingredients in a saucepan and simmer for at least 15-30 minutes.

• 1 tablespoon olive oil
• 1 chopped onion
• ¹⁄₂ teaspoon garlic powder, 2 chopped cloves
• 2 teaspoon Italian seasonings
• 2 (8 ounce) cans tomato sauce
• 16 oz. Bloody Maria Mix

Jarred Pasta sauce works too! Just add a little Bloody Maria Mix to your simmer to get the green chile flavor.

PRO TIP: Simmering a spaghetti sauce for a long time allows it to develop a lot of flavor. This recipe calls for 1-4 hours of simmering. If you don’t feel comfortable leaving it on the stove, simply transfer it all to a slow cooker and let it do all the simmering. Place it on high for 4-5 hours and you’ll have a well developed spaghetti sauce.

Meatball Ingredients

• 2 lbs lean ground beef
• 2 eggs
• ³⁄₄ cup dry breadcrumbs
• 3 oz. Bloody Maria Mix
• ¹⁄₄ cup fresh parsley, chopped
• 1 garlic cloves, minced
• ¹⁄₂-1 teaspoon salt
• ¹⁄₄ cup parmesan cheese

Directions

1. Place sauce in a large saucepan and simmer over medium heat.
2. Preheat Oven 350 degrees F
3. In large bowl mix beef, eggs, crumbs, parsley, garlic, salt and Parmesan.
4. Shape into 18 meatballs.
5. Add Bloody Maria Mix to coat the bottom of a glass/ non stick cooking tray
6. Place meatballs in tray, drizzle more mix over the tray
7. Bake for 50-55 minutes until cooked through.
8. Serve sauce and meatballs over warm spaghetti.

Serve with 1 lb. spaghetti, cooked al dente. Add salt torapid boiling water (not before) to flavor pasta. Pasta is a great ingredient to have in your fridge, don't be afraid to cook more than you'll need.

Bon Provecho - Bon Apetit !!

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