Red Sauce & Meatballs
- Ready In:
- 1hr 25mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
- 680.38 g extra lean ground beef
- 236.59 ml Italian seasoned breadcrumbs
- 1 large egg
- 12 small onions, grated
- 118.29 ml water
- 59.14 ml grated parmesan cheese
- 6 garlic cloves, minced & divided
- 14.79 ml dried oregano, divided
- 29.58 ml dried basil, divided
- 29.58 ml dried parsley, divided
- 3.69 ml salt, divided
- 4.92 ml pepper, divided
- vegetable oil cooking spray
- 1 medium onion, chopped
- 236.59 ml red wine
- 3 (2381.35 g) can crushed tomatoes
- 14.79 ml sugar
- 453.59 g package linguine
directions
- Combine first 6 ingredients, half of monced garlic, 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape mixture into 32 (1 inch) balls.
- Place a rack coated with cooking spray in an aluminum foil lined broiler pan. Arrange meatballs on rack.Bake at 400F for 10 minutes or until meatbalss are browned.
- Saute chopped onion and reaming half of garlic in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add red wine, tomatoes, sugar, and reamining, basil, parsley, and oregano, salt and pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.
- Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce & meatballs over linguine.
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