Spaghetti with Italian Meatballs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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:
3/4 cup chopped onion |
1 tablespoon olive oil |
1 garlic clove, minced |
1 can (28 ounces) italian crushed tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 cup water |
1-1/2 teaspoons dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
meatballs: |
4 slices white bread, torn |
1/2 cup water |
2 eggs, lightly beaten |
1/2 cup grated parmesan cheese |
1 garlic clove, minced |
1 teaspoon dried basil |
1 teaspoon dried parsley flakes |
1/2 teaspoon salt |
1 pound ground beef |
2 teaspoons olive oil |
1 package (16 ounces) spaghetti |
Directions:
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.
2. Meanwhile, in a small bowl, soak bread in 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.
3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.
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