Italian Spaghetti and Meatballs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! Ingredients:
2 cans (28 ounces each) diced tomatoes, undrained |
1 can (12 ounces) tomato paste |
1-1/2 cups water, divided |
3 tablespoons grated onion |
1 tablespoon sugar |
1-1/2 teaspoons dried oregano |
1 bay leaf |
1-1/4 teaspoons salt, divided |
1 teaspoon minced garlic, divided |
3/4 teaspoon pepper, divided |
6 slices day-old bread, torn into pieces |
2 eggs, lightly beaten |
1/2 cup grated parmesan cheese |
2 tablespoons minced fresh parsley |
1 pound ground turkey or beef |
hot cooked spaghetti |
additional parmesan cheese, optional |
Directions:
1. In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours.
2. Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs.
3. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until no longer pink; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti with additional Parmesan if desired. Yield: 6 servings.
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