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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 10 |
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Spray your hands with cooking spray so meatballs don't stick to your hands.You can make this ahea and refrigerate fr a day or freeze up to one month This recipe feeds up to 10 people. Ingredients:
1 1/2 lbs extra lean ground beef |
1 cup italian seasoned breadcrumbs |
1 large egg |
12 small onions, grated |
1/2 cup water |
1/4 cup grated parmesan cheese |
6 garlic cloves, minced & divided |
1 tablespoon dried oregano, divided |
2 tablespoons dried basil, divided |
2 tablespoons dried parsley, divided |
3/4 teaspoon salt, divided |
1 teaspoon pepper, divided |
vegetable oil cooking spray |
1 medium onion, chopped |
1 cup red wine |
3 (28 ounce) cans crushed tomatoes |
1 tablespoon sugar |
1 (16 ounce) package linguine |
Directions:
1. Combine first 6 ingredients, half of monced garlic, 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape mixture into 32 (1 inch) balls.
2. Place a rack coated with cooking spray in an aluminum foil lined broiler pan. Arrange meatballs on rack.Bake at 400F for 10 minutes or until meatbalss are browned.
3. Saute chopped onion and reaming half of garlic in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add red wine, tomatoes, sugar, and reamining, basil, parsley, and oregano, salt and pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.
4. Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce & meatballs over linguine.
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