Italian Spaghetti with Meatballs
TOTAL TIME: Prep: 45 min. Cook: 3 hours
YIELD: 20-24 servings.
My mother got this recipe from our Italian neighbors in the 1950s. It's been a big hit at our church community dinners, where we sometimes make three or four batches of this wonderful sauce.—Monica Crouch, Trotwood, Ohio
Ingredients
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4 garlic cloves, minced
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2 tablespoons dried parsley flakes
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2 tablespoons olive oil
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3 cans (28 ounces each) tomato puree
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2 cans (28 ounces each) tomato sauce
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2 cans (12 ounces each) tomato paste
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2 to 3 tablespoons sugar
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1 tablespoon Italian seasoning
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1-1/2 teaspoons dried basil
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1-1/2 teaspoons dried oregano
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1 teaspoon salt
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1/4 teaspoon pepper
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MEATBALLS:
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3 eggs
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1/3 cup water
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1 small onion, finely chopped
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2 cups soft bread crumbs
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2 cups grated Parmesan or Romano cheese, divided
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2 garlic cloves, minced
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1 teaspoon Italian seasoning
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1 teaspoon dried parsley flakes
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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3 pounds lean ground beef
Directions
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1.
In two or three stockpots or Dutch ovens, saute garlic and parsley in oil 1 minute. Add tomato puree, sauce, paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
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2.
Preheat oven to 375°. For meatballs, in a large bowl, combine the eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, 15-18 minutes or until no longer pink.
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3.
Stir the remaining Parmesan into spaghetti sauce; simmer 30 minutes. Drain meatballs on paper towels; add to sauce.
Nutrition Facts
1 each: 185 calories, 8g fat (3g saturated fat), 66mg cholesterol, 545mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 16g protein.
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