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Spaghetti with Italian Meatballs

Total Time

Prep: 20 min. Cook: 1-1/4 hours

Makes

10 servings

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 large 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 lean ground beef (90% lean)
  • 2 tablespoons olive oil, divided
  • 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 skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain.
    Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
  4. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

Nutrition Facts

1/2 cup sauce with 3 meatballs and 2/3 cup cooked spaghetti: 385 calories, 11g fat (3g saturated fat), 69mg cholesterol, 612mg sodium, 49g carbohydrate (7g sugars, 4g fiber), 21g protein.

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