Ingredients
1 1/2
pounds ground beef
3/4
cup dry bread crumbs
1/2
cup milk
2
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh parsley
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
1
medium onion, finely chopped (1/2 cup)
1
egg
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
can (28 ounces) whole tomatoes, undrained
1
can (6 ounces) tomato paste
1/4
cup chopped fresh parsley
1/4
cup water
1
teaspoon sugar
1
teaspoon salt
1/2
teaspoon dried basil leaves
1/4
teaspoon pepper
1
package (16 ounces) spaghetti
Grated Parmesan cheese
Preparation
Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.
