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Meatballs with Spaghetti Sauce

“A friend gave me the recipe for this traditional favorite. It’s her Italian mother-in-law’s recipe from the old country, and it tastes wonderful,” writes Denise Linnett of Picton, Ontario.
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    2 servings

Ingredients

  • 1/2 cup soft bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon 2% milk
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons minced fresh parsley
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 ounces lean ground beef
  • 2 ounces ground pork
  • SAUCE:
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) whole tomatoes, quartered
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Hot cooked spaghetti

Directions

  • In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain.
  • Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
  • Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1-1/2 cups: 544 calories, 24g fat (8g saturated fat), 186mg cholesterol, 1445mg sodium, 46g carbohydrate (26g sugars, 9g fiber), 37g protein.

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