Italian Spaghetti and Meatballs 2 cans (28 ounces each) diced tomatoes, undrained 1 can (12 ounces) tomato paste 1-1/2 cups water, divided 1 tablespoon sugar 3 tablespoons grated onion 2-1/2 teaspoons salt, divided 1-1/2 teaspoons dried oregano 1 teaspoon minced garlic, divided 3/4 teaspoon pepper, divided 1 bay leaf 6 slices day-old bread, torn into pieces 2 eggs, lightly beaten 1/2 cup grated Parmesan cheese Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Italian Spaghetti and Meatballs cont. 2 tablespoons minced fresh parsley 1 pound ground beef Hot cooked spaghetti Additional Parmesan cheese, optional In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, sugar, onion, 1-1/2 teaspoons salt, oregano, 1/2 teaspoon garlic, 1/2 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours. 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Italian Spaghetti and Meatballs 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008