Spaghetti and Meatballs

 


Ingredients

Meatballs

  • 1 1/2
    pounds ground beef
  • 3/4
    cup dry bread crumbs
  • 1/2
    cup milk
  • 2
    tablespoons grated Parmesan cheese
  • 1
    tablespoon chopped fresh parsley
  • 1
    teaspoon salt
  • 1/2
    teaspoon dried oregano leaves
  • 1/4
    teaspoon pepper
  • 1
    medium onion, finely chopped (1/2 cup)
  • 1
    egg

Sauce

  • 1
    tablespoon olive or vegetable oil
  • 1
    medium onion, chopped (1/2 cup)
  • 1
    clove garlic, finely chopped
  • 1
    can (28 ounces) whole tomatoes, undrained
  • 1
    can (6 ounces) tomato paste
  • 1/4
    cup chopped fresh parsley
  • 1/4
    cup water
  • 1
    teaspoon sugar
  • 1
    teaspoon salt
  • 1/2
    teaspoon dried basil leaves
  • 1/4
    teaspoon pepper
  • 1
    package (16 ounces) spaghetti
  • Grated Parmesan cheese

  • Steps

1 Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.

    2 Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.

      3 Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.

      4 Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.

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