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Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs
This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! —Etta Winter, Pavillion, New York
6 ServingsPrep: 30 min. Cook: 1-1/2 hours

Ingredients

  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1-1/2 cups water, divided
  • 3 tablespoons grated onion
  • 1 tablespoon sugar
  • 1-1/2 teaspoons dried oregano
  • 1 bay leaf
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon minced garlic, divided
  • 3/4 teaspoon pepper, divided
  • 6 slices day-old bread, torn into pieces
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 pound ground beef
  • Hot cooked spaghetti
  • Additional Parmesan cheese, optional

Directions

  • In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water,
  • onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt,
  • garlic and pepper. Bring to a boil. Reduce heat and simmer,
  • uncovered, for 1-1/4 hours.
© Taste of Home 2013

2 of 2

Italian Spaghetti and Meatballs (continued)

Directions (continued)

  • Meanwhile, soak bread in remaining water. Squeeze out excess
  • moisture. In a large bowl, combine the bread, eggs, Parmesan cheese,
  • parsley and remaining salt, garlic and pepper. Crumble beef over
  • mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs.
  • Place meatballs on a rack in a shallow baking pan. Bake, uncovered,
  • at 400° for 20 minutes or until no longer pink; drain. Transfer
  • to spaghetti sauce. Simmer, uncovered, until heated through,
  • stirring occasionally. Discard bay leaf. Serve with spaghetti with
  • additional Parmesan if desired. Yield: 6 servings.
Nutrition Facts: 1-2/3 cups (calculated without spaghetti and additional cheese) equals 373 calories, 13 g fat (5 g saturated fat), 123 mg cholesterol, 1,201 mg sodium, 39 g carbohydrate, 7 g fiber, 26 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