Italian Meatballs & Spaghetti
Italian Meatballs and Spaghetti recipe
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
ground |
|
| 2 | tablespoons |
bread crumbs
plain, dry |
|
| 1 | each |
eggs
|
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 15 | ounces |
tomato sauce
|
|
| 14.5 | ounces |
tomatoes
undrained, crushed |
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 6 | ounces |
tomato paste
|
|
| 1 ½ | teaspoons |
basil
|
*
|
| 1 ½ | teaspoons |
sugar
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
oregano
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | x |
spaghetti cooked
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
ground |
|
| 3E+1 | ml |
bread crumbs
plain, dry |
|
| 1 | each |
eggs
|
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 419.1 | ml/g |
tomatoes
undrained, crushed |
|
| 15 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 7.5 | ml |
basil
|
*
|
| 7.5 | ml |
sugar
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
oregano
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1 | x |
spaghetti cooked
|
* |
Directions
In bowl, combine ground beef, bread crumbs and egg.
Shape into 20 1½ inch balls; place on baking sheet.
Bake at 375℉ (190℃) for 25 minutes drain.
In large saucepan, sauté onions in oil until tender.
Stir in remaining ingredients except cheese and spaghetti.
Simmer while meatballs bake.
Add drained meatballs to pan; simmer, covered, an additional 20 mins.
Stir in cheese and serve over spaghetti.
