Spaghetti with Italian Meatballs
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 10 servings.
Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."
Ingredients
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3/4 cup chopped onion
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1 tablespoon olive oil
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1 garlic clove, minced
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1 can (28 ounces) Italian crushed tomatoes, undrained
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1 can (6 ounces) tomato paste
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1 cup water
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1-1/2 teaspoons dried oregano
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1/2 teaspoon salt
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1/2 teaspoon pepper
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MEATBALLS:
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4 slices white bread, torn
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2 large eggs, lightly beaten
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1/2 cup grated Parmesan cheese
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1 garlic clove, minced
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1 teaspoon dried basil
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1 teaspoon dried parsley flakes
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1/2 teaspoon salt
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1 pound lean ground beef (90% lean)
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2 tablespoons olive oil
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1 package (16 ounces) spaghetti
Directions
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1.
In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
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2.
Meanwhile, in a small bowl, soak bread in 1/2 cup water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
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3.
In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
Nutrition Facts
1/2 cup sauce with 3 meatballs and 2/3 cup cooked spaghetti: 385 calories, 11g fat (3g saturated fat), 69mg cholesterol, 612mg sodium, 49g carbohydrate (7g sugars, 4g fiber), 21g protein.
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