Best Spaghetti and Meatballs |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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One evening, we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. Ingredients:
1-1/2 cups chopped onions |
2 tablespoons olive oil |
3 garlic cloves, minced |
3 cups water |
1 can (29 ounces) tomato sauce |
2 cans (12 ounces each) tomato paste |
1/3 cup minced fresh parsley |
1 tablespoon dried basil |
1 tablespoon salt |
1/2 teaspoon pepper |
meatballs: |
4 eggs, lightly beaten |
2 cups soft bread cubes (1/4-inch pieces) |
1-1/2 cups milk |
1 cup grated parmesan cheese |
3 garlic cloves, minced |
1 tablespoon salt |
1/2 teaspoon pepper |
3 pounds ground turkey or beef |
2 tablespoons canola oil |
hot cooked spaghetti |
Directions:
1. In a Dutch oven over medium heat, saute onions in oil. Add garlic; cook 1 minute longer. Add the water, tomato sauce and paste, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
2. In a large bowl, combine the first seven meatball ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
3. In a large skillet over medium heat, brown meatballs in batches in oil until no longer pink; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended, stirring occasionally. Serve with spaghetti. Yield: 12-16 servings.
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