Ingredients 10 Servings
- Italian Herb Meatballs
- 1/4 cup plain dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 teaspoons Gourmet Garden™ Lightly Dried Italian Herbs
- 1 teaspoon salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 1 egg
- 2 tablespoons milk
- 2 teaspoons Gourmet Garden™ Garlic Stir-In Paste
- 1 pound lean ground beef
- 1/4 cup finely chopped onion
- Pomodoro Sauce
- 2 tablespoons olive oil
- 2 teaspoons Gourmet Garden™ Garlic Stir-In Paste
- 1 can (28 ounces) crushed tomatoes
- 4 teaspoons Gourmet Garden™ Lightly Dried Italian Herbs
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
NUTRITION INFORMATION
(per Serving)
Preparation
- 1 Preheat oven to 350°F. For the Meatballs, mix bread crumbs, Parmesan cheese, Lightly Dried Italian Herbs, salt and pepper in large bowl. Add egg, milk and Garlic Paste; mix well. Add ground beef and onions; mix well. Shape mixture into 1-inch meatballs (about 30). Place on foil-lined 15x10x1-inch baking pan.
- 2 Bake 15 to 20 minutes or until cooked through.
- 3 Meanwhile, for the Pomodoro Sauce, heat oil in medium saucepan on medium heat. Add Garlic Paste; cook and stir 30 seconds or until fragrant. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally, until slightly thickened. Add meatballs to sauce.
- 4 Serve meatballs and sauce over cooked pasta and sprinkle with additional Parmesan cheese, if desired.
