Paulette Vickery's Recipes

Spaghetti And Meat Rolls

main dish, meats

3 each eggs, beaten
3/4 cup onion, chopped
1/3 cup soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 lb lean ground beef
4 oz mozzarella cheese
4 cup italian sauce
1 lb hot cooked spaghetti

In large mixing bowl, stir together eggs, onion, bread crumbs, salt, and pepper. Add meat and mix well. Divide meat into 16 portions. On pastry board pat each portion into a 4-3 inch rectangle. Sprinkle 1 tablespoon mozzarella cheese lengthwise down center of each rectangle. Fold in half lengthwise, to form a 4 inch long roll. Seal long edges, and pinch ends together. To bake, place meat rolls in large baking pan. Bake at 350 degrees, 25 minutes. Meanwhile, in covered saucepan, thaw Italian Sauce over low heat, till bubbly, about 20 minutes. Stir occasionally. In 4 quart Dutch oven, cook spaghetti in rapidly boiling salted water for 10 minutes, or till just tender, then drain. Place spaghetti on serving platter. Arrange meat rolls atop. Spoon some of the sauce over spaghetti and meat. Pass remaining sauce to pour over individual servings. If desired, sprinkle with additional mozzarella and parmesan cheeses. Meat rolls may be frozen for later use.

Yield: 8 servings




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