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ShareClassic Spaghetti and Meatballs
Cook: 1 hr
- 2 slices white bread
- 1/4 cup milk
- 2 tablespoons freshly grated Parmesan cheese
- 1 pound ground beef
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup minced onion
- 1/2 cup finely chopped carrots
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 26 ounce can whole tomatoes in juice
- 1 tablespoon tomato paste
- 1 pound dried spaghetti, cooked according to package directions
- Freshly grated Parmesan cheese
Directions
1. Make Meatballs: Soak bread in milk in large bowl. Add remaining meatball ingredients and mix until just blended. Shape into thirty 1-1/4-inch meatballs.
2. Heat oil in large Dutch oven over medium-high heat. Brown meatballs in batches, turning occasionally, 4 minutes; transfer to plate.
3. Add onion and carrots to Dutch oven; cook 4 minutes, until softened. Stir in garlic, red pepper, oregano, basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 15 seconds. Add Meatballs, tomatoes, and tomato paste. Bring to boil, reduce heat and simmer 1 hour, stirring to break up tomatoes with spoon. Toss mixture with hot pasta in large serving bowl. Serve with grated Parmesan cheese. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)645,
- Protein(gm)27,
- Carbohydrate(gm)70,
- Fat, total(gm)28,
- Cholesterol(mg)103,
- Sodium(mg)565,
- Percent Daily Values are based on a 2,000 calorie diet
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