Favorite Spaghetti and Meatballs

By á-46

Serve these meatballs in their well seasoned homemade tomato sauce over hot cooked spaghetti.

Cook Time: 45 minutes

Yield: Serves 6

Ingredients

• 2 eggs
• 1/2 cup milk
• 3 slices bread, crumbled
• 2 pounds lean ground beef
• 1/2 cup finely chopped onion
• 2 tablespoons chopped parsley
• 1 clove garlic, smashed, minced
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, smashed and minced
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon black pepper
• 1 large can (28 to 36 ounces total) crushed Italian tomatoes
• 2 cans (6 ounces each) tomato paste
• 16 ounces thin spaghetti
• Parmesan cheese

Preparation

Step 1

Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.

In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden.

Add sauce; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain.

Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.