Recipe: Square Meatballs with Pasta

SQUARE MEATBALLS WITH PASTA

1 pound 80 percent lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces uncooked penne pasta
3 cups (12 ounces) frozen Italian vegetable mixture
1 jar (about 26 ounces) prepared spaghetti sauce
2 tablespoons shredded Parmesan cheese

Heat oven to 375 degrees F.

In a large bowl, combine ground beef, bread crumbs, egg, onion, salt and pepper; mix lightly but thoroughly. In an 8-inch square baking dish, press beef mixture into 1/2-inch thickness.

Bake at 375 degrees F for 20 minutes to medium (160 degrees internal temperature), or until the center is no longer pink and the juices show no pink color. Carefully pour off and discard drippings.

Cut beef mixture into 16 squares to make square "meatballs," a contradiction in terms.

Meanwhile, cook pasta according to package directions. About 6 minutes before pasta is done, stir in the frozen vegetables. Drain when pasta is done; keep warm.

In a large saucepan, combine "meatballs" and spaghetti sauce. Cook, uncovered, over medium heat for 6 to 8 minutes, stirring occasionally. Serve over the pasta and vegetables. Sprinkle with shredded Parmesan.

Makes 4 servings
Source: Joyce Rosencrans in The Naples News, October 27, 1999