To make meatballs and spaghetti:

Brown approximately 1½ to 2 lbs. lean ground beef, turkey, pork, veal, Italian sausage or any combination (the possibilities are practically endless) in a large Dutch oven.
Open a can of Marinara sauce, add to browned meat; you may want to add ½ jar of water if it’s too thick. Heat through (about 20-30 minutes).

Place approximately 1½ to 2 lbs. lean ground beef, turkey, pork, veal, Italian sausage or any combination in a medium sized bowl. Season with Tone’s Garlic and Herb seasoning and 1 package dry onion soup mix. Crack an egg on top.
Mix lightly and roll into balls. Pour ¼ cup olive oil in bottom of large Dutch oven, and brown meatballs until golden brown.
Open a can of Marinara sauce, add to browned meat; you may want to add ½ jar of water if it’s too thick. Heat through (about 20-30 minutes).

Serve spaghetti either way you cook it over any type of pasta or gnocchi. Sprinkle with grated parmesan cheese. Serve with hot garlic bread and a salad.

Oh, and don’t forget the wine.
Hey! you know what? You could also use shrimp instead of meat. Yummy! Just open a jar and thin with water. Heat and add peeled, fresh Gulf shrimp and serve over angel hair. Oh, yeah!!

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