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!