Spaghetti and meatballs (1)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion -- finely chopped |
| 2 | Cloves garlic -- minced | |
| 2 | tablespoons | Vegetable oil -- or olive |
| Oil | ||
| 3 | cans | Tomato puree -- 10 3/4 oz |
| 1 | can | Tomato paste -- 12 oz |
| 1½ | cup | Water |
| ¼ | cup | Grated Parmesan cheese |
| 1 | tablespoon | Dried oregano |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| Meatballs: | ||
| 1 | pounds | Ground beef, extra lean |
| ¼ | pounds | Ground pork |
| ¾ | cup | Saltine crackers, low sodium |
| Finely crushed | ||
| 4 | eaches | Eggs -- beaten |
| 2 | Cloves garlic -- minced | |
| 3 | tablespoons | Grated Parmesan cheese |
| 1 | teaspoon | Dried oregano |
| Hot Cooked Spaghetti | ||
Directions
In a dutch oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered for 1½ hr.
Meanwhile combine beef, pork and cracker crumbs in a large bowl. Add the eggs, garlic, parmesan cheese and oregano; mix well. Shape into 1 ½ in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1 ½ hours longer. Serve over spaghetti. Yield: 6-8 servings.
Recipe By : Taste Of Home