Spaghetti Meatball Supper
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
YIELD: 10 servings
It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
Ingredients
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2 cans (28 ounces each) diced tomatoes, undrained
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2 teaspoons sugar
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2 teaspoons dried basil
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2 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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MEATBALLS:
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3 cups soft bread crumbs
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1/2 cup water
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2 large eggs, lightly beaten
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1/2 cup grated Parmesan cheese
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2 tablespoons minced fresh parsley
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1 garlic clove, minced
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1 teaspoon salt
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1/4 teaspoon pepper
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1 pound ground beef
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1 pound ground pork
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Hot cooked spaghetti
Directions
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1.
In a 6-qt. stockpot, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally.
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2.
For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls.
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3.
Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti.
Nutrition Facts
1 cup (calculated without spaghetti): 254 calories, 13g fat (5g saturated fat), 98mg cholesterol, 798mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 21g protein.
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