Spaghetti and Italian Meatballs

Recipe by Kellie in SLO
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READY IN: 1hr 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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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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