Old-Fashioned Spaghetti and Meatballs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 pound ground round |
1/2 cup soft white breadcrumbs |
1/4 cup minced fresh parsley |
3 tablespoons grated parmesan cheese |
2 teaspoons sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 egg white |
2 cloves garlic, minced |
vegetable cooking spray |
1 teaspoon olive oil |
1 cup minced onion |
4 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
1 (6-ounce) can no-salt-added tomato paste |
1/2 teaspoon salt |
1/8 teaspoon dried crushed red pepper |
12 ounces spaghetti, uncooked |
Directions:
1. Combine first 9 ingredients, stirring well. Shape mixture into 18 (1 1/2-inch) balls. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add meatballs; cook 10 minutes or until browned on all sides, turning occasionally. Remove meatballs from skillet. Drain and pat dry with paper towels.
2. Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion; saute 5 minutes or until onion is tender. Add tomato and next 3 ingredients; cover and cook 30 minutes, stirring often. Add meatballs, and cook 30 additional minutes.
3. Cook pasta according to package directions, omitting salt and fat; drain. Place in a large serving bowl. To serve, spoon meatball mixture over pasta.
|
|