If you are a famous cat created by a man from Indiana, who are you? Here are a few hints, you love spaghetti. And Pizza. And anything Italian. Yep, you guessed it, Garfield. I am starting to believe Garfield and my son might be two peas in a pod. He likes everything in the latest cookbook I am reviewing from Gooseberry Patch.
So, I might have vary from the recipe. This is my friend’s fault. Katie shared her brown sugar, balsamic vinegar, and McCormick thick and zesty spaghetti pack.
The results. Awesome. I even used frozen meatballs and no one noticed. Or cared. Or both. Regardless, a big batch of Good Ol’ Spaghetti and Meatballs for every one of my swimmers to fill up on!
- 2, 14.5 oz cans diced tomatoes
- 2, 6 oz cans of tomato sauce
- 2/3 c water
- 1 t. Italian seasoning
- 1 T. brown sugar
- 1 T. Balsamic Vinegar
- 1 Packet McCormick thick and zesty Spaghetti seasoning
- 24 meatballs thawed if frozen
- 1 lb. spaghetti noodles
Cook spaghetti according to package directions and drain.
While the spaghetti cooks, in a saucepan, combine undrained tomatoes, tomoto sauce, water, and Italian seasoning. Bring to a boil.
Add brown sugar, vinegar and spaghetti seasoning. Stir to combine and simmer for five minutes.
Add meatballs and simmer till meatballs are heated through.
Ladle sauce and meatballs over cooked spaghetti.