Best Spaghetti and Meatballs Recipe

By Bujvary

Ingredients

• MEATBALLS:
• 1-1/2 cups chopped onions
• 2 tablespoons California Olive Ranch® 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
• 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 beef
• 2 tablespoons canola oil
• Hot cooked spaghetti

Preparation

Step 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.

In a large bowl, combine the first seven meatball ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.

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.