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Italian Spaghetti 'n' Meatballs

Italian Spaghetti 'n' Meatballs
Meet the Cook: Always a favorite with my children, grandchildren and friends, these delectable meatballs take little time to prepare because they don't need to be browned before being added to the sauce. I've found that the meatballs taste best if they are mixed just until all the ingredients are blended. -Ann Rath, Mankato, Minnesota
4 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 can (28 ounces) stewed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon paprika
  • Dash pepper
  • 2 eggs
  • 1 garlic clove, minced
  • 2 teaspoons dried parsley flakes
  • 1 pound lean ground beef
  • 1 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
  • Hot cooked spaghetti

Directions

  • In a Dutch oven, saute onion in oil until tender. Stir in the
  • tomatoes, tomato paste, sugar and seasonings. Bring to a boil.
  • Meanwhile, in a large bowl, beat the eggs, garlic and parsley.
© Taste of Home 2013

2 of 2

Italian Spaghetti 'n' Meatballs (continued)

Directions (continued)

  • Crumble beef over the mixture and mix well. Sprinkle with cheese and
  • bread crumbs; mix gently.
  • Shape into 1-1/2-in. balls. Add to the sauce; reduce heat. Cover and
  • simmer for 30 minutes or until meat is no longer pink. Serve
  • meatballs and sauce with spaghetti. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 510 calories, 22 g fat (9 g saturated fat), 191 mg cholesterol, 1,552 mg sodium, 42 g carbohydrate, 5 g fiber, 38 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013