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Saturday, January 9, 2016

Spaghetti and Meatballs by Beth

adapted from

2 lb. ground beef
1 pkg. (6 oz.) stuffing mix for chicken
1 c. water
2 eggs
16 oz. spaghetti noodles
Jar of spaghetti sauce
Heat oven to 400.  In large bowl, mix beef, stuffing, water, and eggs with hands.  Using large scoop (about 1/4 c.), shape into balls.  This will yield about 28-34 meatballs.  Each time I got a different amount.  Place meatballs on greased 15x10x1 pan (line with greased foil for less clean up). 

Bake for 18-20 min. or until done (160 deg).   Cool completely and place in gallon size freezer bag.  I gave each friend 24 meatballs (serving size is 4 meatballs).  Place in freezer. 
Serving Day:
Thaw meatballs in fridge.  Cook noodles per box instructions.  In large saucepan, place sauce and meatballs.  Heat up until hot.  You could probably place frozen meatballs in with the sauce.  It would just take longer to heat up.


  1. These were very delicious and most. I cooked these from frozen on the stovetop on medium heat for about 1 hour. I also added a can of tomatoes since it didn't look like much sauce. I would add 2 jars of sauce if I was to make it again, but that is personal preference. I like sauce with my meatballs. And for our big growing family of 6, (Almost all are boys), we usually use 1-1/2 packages of 16 oz. spaghetti. We had a few leftover meatballs. No leftover spaghetti. Perfect amount. Thanks for the great delicious meal. It was quick and easy to fix from frozen. Loved it!

  2. Plenty of meatballs! Thanks for the generous portion! I agree with the previous commentor about the sauce. I added another jar of sauce and it ended up being just the right amount with all of the meatballs.