| 1 box | BARILLA Spaghetti |
| 1 jar | BARILLA Garden Vegetable Sauce |
| 2 slices | day old bread |
| 2 tablespoon | milk |
| 1 pound | ground beef |
| 1 | egg |
| 1/3 cup | chopped green onion |
| 1/4 teaspoon | garlic powder |
| 1/2 teaspoon | salt |
| 2 teaspoon | extra virgin olive oil |
| 1/3 cup | freshly grated Parmesan cheese |
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.