Homemade Spaghetti and Meatballs
Ingredients:
- 1 box (16 oz) spaghetti noodles
- 1 lb frozen fine-ground beef (thawed)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped (or 1 tbsp dried parsley)
- Salt and pepper, to taste
- 1 tsp dried oregano
- 2 tbsp olive oil
- 1 jar (24 oz) marinara sauce
- Fresh basil or additional Parmesan cheese for garnish (optional)
Directions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Mix Meatballs: Combine beef, breadcrumbs, Parmesan, milk, egg, garlic, onion, parsley, oregano, salt, and pepper. Form into 1-inch meatballs.
- Bake Meatballs: Place meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes until browned and cooked through.
- Simmer Sauce: While meatballs bake, heat marinara sauce in a large skillet over low heat.
- Cook Spaghetti: Cook spaghetti according to package instructions. Drain and set aside.
- Combine: Add baked meatballs to the skillet with the sauce. Simmer for 5-10 minutes. Add cooked spaghetti and toss to coat.
- Serve: Plate the spaghetti and meatballs, garnish with basil or Parmesan if desired.
Peanut Butter Sweet Potatoes
Ingredients:
- 1 medium sweet potato
- 2 tablespoons peanut butter
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions:
- Preheat your oven to 375°F
- Slice the sweet potato into rounds or wedges.
- Melt the butter in a saucepan over medium heat. Add the brown sugar and cinnamon, stirring until the sugar is dissolved.
- Add the peanut butter to the mixture and stir until well blended.
- Arrange the sweet potato slices in a buttered casserole dish.
- Pour the peanut butter mixture over the sweet potatoes, ensuring they are well coated.
- Bake for 25-30 minutes, or until the sweet potatoes are tender and caramelized.