Pasta with Meatballs

1 hours Prep: 30 minutes Cook: 40 minutes

562 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	cups	tomatoes	chopped
4	tablespoons	butter
2	small	onions	chopped
1	clove	garlic	chopped
4	slices	bacon	cooked and crumbled
1/2	cup	marsala sauce
1/2	teaspoon	oregano	dried
1/2	pound	vermicelli
1	cup	parmesan, parmigiano-reggiano cheese, grated

Meatballs
1/2	pound	ground chuck (ground beef)
2	slices	french bread	moistened
1	tablespoon	parsley leaves	minced
2	large	eggs	lightly beaten
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Put the tomatoes trough a food mill to puree pulp.

In a large skillet or medium saucepan, melt half the butter.

Add the garlic, tomato puree, and crumbled bacon.

Then add salt and pepper to taste and boil this sauce hard for five minutes.

Add the marsala and oregano, and cook for another 5 minutes.

Set aside.

Put all the meatball ingredients except the vegetable oil.

Shape the mixture into 12 balls, and in the skillet brown them on all sides in the vegetable oil.

Do not overcook, they will cook further in the sauce.

Add the meatballs to the tomato sauce and keep warm.

Cook the pasta until al dente, drain well and return to the pot in which it cooked.

Add remaining butter and toss well. Add several large spoonfuls of the tomato sauce and toss well again.

Transfer pasta to a large serving platter or bowl.

Pour sauce and meatballs overall, serve and pass the cheese.

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Nutrition Facts

Serving Size 310g

Amount per Serving

Calories 562 41% of calories from fat

	% Daily Value*
Total Fat 25.0g	39%
Saturated Fat 14.0g	71%
Trans Fat 0.0g
Cholesterol 197mg	66%
Sodium 640mg	27%
Total Carbohydrate 55.0g	18%
Dietary Fiber 4.0g	16%
Sugars 15.0g
Protein 29.0g	57%

Vitamin A	29%		Vitamin C	26%
Calcium	42%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Creamy Scalloped Potatoes

What an easy way to make this dish and it tastes delicious. Even my finiky daughter thought it was great even with "those onions". I had sweet purple ones. I thinly sliced my potatoes and onions with a food processor, so it only took about 90 minutes on high to be almost done. Then, I added chopped chives and cheddar and american cheese to the top and put it on low for another hour. Only problem was a very brown crockpot bottom, even though I greased it with Crisco vegetable shortening.