Spaghetti and Italian Meatballs
Ready In: 1 hr 20 mins
Serves: 10-12
Ingredients
SAUCE
- 1 medium onion, chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 (16 ounce) can tomato sauce
- 2 (12 ounce) cans tomato paste
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 cup water
ITALIAN MEAT BALLS
- 4 slices dry bread
- 1 lb ground beef
- 2 eggs
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons chopped parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 dash pepper
- hot cooked spaghetti
Directions
- Cook the onion in hot oil until it is tender but not brown.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves.
- Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup.
- While the sauce is simmering mix together the meatballs.
- To dry the bread I preheat my oven to it's lowest setting (170 degrees) and when it gets to temp I turn it off and place the bread slices in and let the low heat dry them.
- Remove from the oven and place in a mixing bowl.
- Preheat the oven to 375 degrees and line a cookie sheet with sides with foil.
- Soak the dried bread in water 2-3 mintues, then squeeze out the moisture.
- (Doing this does something to the gluten in the bread that gives the meatballs a wonderful taste and texture).
- Combine the bread with the rest of the ingredients, mixing well with your hands.
- Form into small balls (approx 20).
- Bake for 15 minutes or until they are cooked through.
- Remove from the pan and add to the simmering sauce.
- Cook for 30 minutes longer.
- Serve over hot spaghetti noodles.
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