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Spaghetti Rigati with Vegetables and Meatballs (Spaghetti con Verdure e Polpette)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 16 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

2 slicesday old bread
2 tablespoonmilk
1 poundground beef
1egg
1/3 cupchopped green onion
1/4 teaspoongarlic powder
1/2 teaspoonsalt
2 teaspoonextra virgin olive oil
1/3 cupfreshly grated Parmesan cheese
1 box (16 ounces)BARILLA Spaghetti
1 jarBARILLA Garden Vegetable Sauce


REMOVE crusts from bread and tear bread into small pieces. In a large bowl, stir bread and milk; let stand 30 seconds. Add remaining ingredients except oil; mix well. Shape mixture into 10 (2-inch) meatballs.
HEAT oil in skillet over medium heat; fry meatballs 3 to 4 minutes, or until lightly browned, turning occasionally. Reduce heat to low; continue to fry and turn 10 to 12 minutes, or until cooked through.
COOK Spaghetti according to package directions; drain and return to pot.
HEAT Vegetariana Sauce in saucepan over medium-low heat, stirring occasionally.
TO SERVE, mix Sauce with Spaghetti. Transfer to serving platter; top with meatballs



Substitute BARILLA Marinara for Vegetariana Sauce.


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