This recipe makes a double batch because I like to freeze the leftovers for later. Little did I know that kids all over America were eating virtually the same recipe, most likely found on the side of a Mueller’s spaghetti box. At 182 calories per serving, this low-carb recipe doesn’t skimp on rich flavors, and you’ll get 21 grams of fiber while you eat it all up.
Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Also add in some garlic, pepper, basil, parsley, and an egg to keep it bound together. For a shortcut, Kelsey Nixon uses frozen meatballs and jarred sauce as the filler in her egg rolls.
Otherwise I cooked the recipe exactly as instructed and it turned out wonderful. I baked them for 15 minutes and then put half in my marinara and froze the second half, it made 18 golf ball sized ones. Then I baked them for 20 then simmered in sauce for 15. These meatballs were absolutely AMAZING!
Fancy-up spaghetti and meatballs with ‘polpette’ in this Karen Martini dish Polpette don’t have to be accompanied by pasta, so here are some alternatives for your next dinner party. As the cream is added late on in your recipe I’d suggest that the same process may work.
Michael’s five-star recipe is a sure-fire stunner, with plump beef meatballs and al dente spaghetti. My granddaughter loved the sauce and everyone agreed it would be a recipe we would make again. Place basil, oregano, rosemary, thyme, garlic, onion, cream and milk in a food processor or blender.