Meatballs – Spatini Recipes

Submitted by Bill

NOTE: For ½ amount use ½ recipe but use 1 whole smaller envelope (40 ml)of Spatini.

3 lbs ground beef
2 eggs
A little celery chopped fine
A little ketchup
2/3 cup breadcrumbs
A little milk to moisten crumbs
Salt & pepper

Combine to form fairly large meatballs. Brown slowly in a pan to which a tablespoon or so of vegetable oil has been added, turning frequently.


1 clove minced garlic
1 large (1 lb. 10 oz.) jar Ragu Spaghetti Sauce with meat
1 (15oz) can Tomato Sauce
1 (12 oz.) can Tomato Paste
1 & ½ envelopes Spatini (60 ml)
1/8 teaspoon sugar

Take out meatballs and set aside, pour off fat. Cook sauce in the pan meatballs were cooked in. When sauce is hot, add meatballs, cover & cook slowly & keep stirring to prevent burning. Meanwhile cook 1 lb. spaghetti in salted boiling water into which a little oil is added. Drain spaghetti, add to the meatballs and sauce. Serve sprinkled with Kraft Parmesan Cheese and a little crushed red pepper. Enjoy!

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