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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
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

Printed from tasteofhome.com Nov 19, 2008

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Italian Spaghetti and Meatballs cont.

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 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.