My Best Spaghetti & Meatballs

Name: My Best Spaghetti & Meatballs
Prep time: 60 min
Cook time: 50 min
Total time: 1 h 50 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 3/4 cup soft bread crumbs; 1/2 cup grated Parmesan cheese; 1/4 cup 2% milk; 1 large egg, beaten; 3 tablespoons minced fresh Italian flat-leaf parsley; 3 garlic cloves, minced; 3/4 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 1/2 pound ground beef; 1/2 pound ground pork; 1/2 pound ground veal or additional ground beef; 2 tablespoons canola oil; SAUCE:; 2 tablespoons canola oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 can (6 ounces) tomato paste; 3/4 cup dry red wine or beef broth; 2 cans (28 ounces each) crushed tomatoes; 1/4 cup minced fresh parsley; 2 teaspoons sugar; 1-1/2 teaspoons salt; 1/4 teaspoon coarsely ground pepper; 1/4 teaspoon crushed red pepper flakes; 4 fresh basil leaves, torn into small pieces; Hot cooked spaghetti; Additional grated Parmesan cheese

TOTAL TIME: Prep: 1 hour Cook: 50 min. YIELD: 10 servings (2-1/2 quarts).

One of my favorite childhood memories is going to the Old Spaghetti Factory with my family and ordering a big plate of cheesy spaghetti, meatballs and garlic bread. My homemade recipe reminds me of those fun times and satisfies everyone's craving for good Italian food. —Erika Monroe-Williams, Scottsdale, Arizona

Ingredients

3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup 2% milk
1 large egg, beaten
3 tablespoons minced fresh Italian flat-leaf parsley
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal or additional ground beef
2 tablespoons canola oil
SAUCE:
2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
3/4 cup dry red wine or beef broth
2 cans (28 ounces each) crushed tomatoes
1/4 cup minced fresh parsley
2 teaspoons sugar
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
4 fresh basil leaves, torn into small pieces
Hot cooked spaghetti
Additional grated Parmesan cheese

Directions

1. In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain.
2. In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste.
3. Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.

Nutrition Facts

1 cup (calculated without pasta and additional cheese): 290 calories, 15g fat (4g saturated fat), 65mg cholesterol, 974mg sodium, 20g carbohydrate (10g sugars, 4g fiber), 18g protein.