Maggiano's Little Italy Spaghetti and Meatballs

Recipe adapted from Chef Jeff Mann of Maggiano's Little Italy


1 teaspoon garlic, finely minced
3/4 cup seasoned breadcrumbs
1-teaspoon salt
1 1/4 lb. ground beef
1 1/2 tablespoons parsley, chopped
1 egg
6 tablespoons parve, unflavored soy or rice milk
1-tablespoon olive oil

1 jar good quality marinara sauce or homemade marinara
1 lb. spaghetti


Meatballs: Combine the garlic, breadcrumbs and salt. Mix beef, parsley, eggs and parve milk together with the breadcrumb mixture. Mix well by hand just until all the ingredients are evenly distributed. Form 16 evenly sized meatballs about 2 ounces each. Heat olive oil in a large skillet over medium high heat. Add the meatballs and brown on all sides until cooked through. Preheat oven to 350. Finish cooking in oven for about 10 minutes.

Sauce: In a saucepan, warm marinara and meatballs until the meatballs are heated through. Cook spaghetti al dente, according to the instructions on the box. Drain spaghetti well (do not rinse). Toss immediately in the heated marinara and place in warmed serving dish with meatballs on top. Spoon additional sauce over the meatballs.
Serves 4-6


If serving on Friday night, the entire recipe can be prepared, placed in an oven proof casserole, and then held in a warmed oven - or placed on a warming tray before Shabbos begins, and covered with insulating towels or pads.


Copycat Kosher