Best Spaghetti and Meatballs

Name: Best Spaghetti and Meatballs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 16 servings.
Cuisine: Europe, Italian
Ingredients: 2 tablespoons olive oil; 1-1/2 cups chopped onions; 3 garlic cloves, minced; 2 cans (12 ounces each) tomato paste; 3 cups water; 1 can (29 ounces) tomato sauce; 1/3 cup minced fresh parsley; 1 tablespoon dried basil; 2 teaspoons salt; 1/2 teaspoon pepper; MEATBALLS:; 4 large eggs, lightly beaten; 2 cups soft bread cubes (cut into 1/4-inch pieces); 1-1/2 cups 2% milk; 1 cup grated Parmesan cheese; 3 garlic cloves, minced; 2 teaspoons salt; 1/2 teaspoon pepper; 3 pounds ground beef; 2 tablespoons canola oil; 2 pounds spaghetti, cooked

TOTAL TIME: Prep: 30 min. Cook: 2 hours YIELD: 16 servings.

One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona

Ingredients

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups 2% milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Directions

1. In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes.
2. Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
3. In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts

1/2 cup sauce with 4 meatballs and 1-1/4 cups spaghetti: 519 calories, 18g fat (6g saturated fat), 106mg cholesterol, 1043mg sodium, 59g carbohydrate (8g sugars, 4g fiber), 30g protein.