Homemade Spaghetti & Meatballs Recipe #CerealChef

When Kellogg’s put me to the Cereal Chef Challenge. I had to make something different I mean, it’s a challenge, right?! So, I decided to also make meatballs made with Kellogg’s All-Bran Cereal. These meatballs are delish and pack a mighty punch of fiber from the cereal. This is a great way to sneak in fiber and healthful ingredients for everyone in your family! Spaghetti & Meatballs Recipe Ingredients

Meatballs

• 3/4  cup Kellogg’s All-Bran Cereal
• 1.5 lbs ground beef
• 1/4 cup freshly grated Parmesan cheese
• 2 garlic cloves, finely minced
• 1/3 cup milk
• 1 egg
• 1/4 cup flat leaf parsley, finely chopped
• 1/2 tsp Kosher salt
• Freshly cracked pepper
• Flour for coating the meatballs
• Olive oil for pan

Spaghetti Sauce

• 2 cans chopped or crushed tomatoes
• 1 large onion, diced
• 2-3 garlic cloves, finely chopped
• Pinch red pepper flakes
• 1/4 cup flat leaf parsley, finely chopped
• 1/2 tsp Italian seasoning
• Kosher salt and pepper to taste
• 1 package uncooked whole wheat spaghetti
• Additional shredded Parmesan cheese, if desired

Directions:

(Meatballs) In large bowl, combine cereal and milk and allow cereal to soak for a couple of minutes. Add the rest of the meatball ingredients and using your hands, toss to combine. Shape into 16 (1 1/2-inch) meatballs. Roll meatballs in flour. Lucas did this part!

Add olive oil to pan and cook meatballs over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary.

(Spaghetti Sauce) Saute onions and garlic in a large, heavy-bottomed pan (Dutch oven) until translucent. Add tomatoes, parsley, and all spices to the pan. Bring to a boil, add meatballs to the pan. Turn down heat to low and allow to simmer for 15-20 minutes.

While meatballs and sauce are simmering, cook and drain pasta as directed on package. Serve meatballs over pasta. Top freshly grated Parmesan cheese and enjoy!