Description
This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.
Ingredients
- 3 tablespoons olive oil
- ¾ cup chopped onion
- 4 cloves garlic, minced
- 2 (16 ounce) cans crushed tomatoes
- 3 (6 ounce) cans tomato paste
- 1 cup water
- ½ cup sugar
- ¼ cup chopped fresh oregano, divided
- 1 dried bay leaf
- salt and pepper to taste
- 1 pound ground round
- ½ cup Italian seasoned bread crumbs
- ¼ cup chopped fresh parsley
- 2 eggs, lightly beaten
- ½ cup grated Parmesan cheese
- 1 (16 ounce) package uncooked spaghetti
Instructions
- Heat the olive oil in a large saucepan over medium heat
- and cook the onion until lightly brown. Mix in 2 cloves garlic
- and cook 1 minute. Stir in crushed tomatoes
- tomato paste
- water
- sugar
- 1/2 the oregano
- and bay leaf. Season with salt and pepper. Bring to a boil
- reduce heat to low
- and simmer while preparing meatballs.
- In a bowl
- mix the ground round
- bread crumbs
- remaining oregano
- remaining garlic
- parsley
- eggs
- and cheese. Season with salt and pepper. Roll into 1 inch balls
- and drop into the sauce. Cook 40 minutes in the sauce
- or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
- Bring a large pot of lightly salted water to a boil
- and stir in the spaghetti. Cook 8 to 10 minutes
- until al dente
- and drain. Serve the meatballs and sauce over the cooked spaghetti.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8