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
- 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
- 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. 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.
Originally published as Spaghetti 'n' Meatballs in Country Woman September/October 1999, p29
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Italian Spaghetti 'n' Meatballs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review