Spaghetti and Meatballs
This is such a welcome meal in our house. Serve this spaghetti and meatballs with Parmesan cheese.
- 1 1/4 pounds lean ground beef
- 2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley flakes
- 3 tablespoons finely minced onions
- 1 teaspoon dried leaf oregano, crumbled
- 1 teaspoon salt
- 1/8 teaspoon pepper
Sauce
- 2 cans (14.5 ounces each) diced tomatoes in juice
- 1 can (6 ounces) tomato paste
- 1 cup water
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon dried leaf oregano, crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- pinch cayenne pepper
- 8 ounces spaghetti, cooked according to package directions
Combine ground beef, parsley, 3 tablespoons minced onion, 1 teaspoon oregano, and 1 teaspoon salt and the 1/8 teaspoon pepper. Blend gently, mixing well; shape into 18 to 20 meatballs.
Broil meatballs about 3 to 4 inches from heat; turn after 5 minutes and broil 5 minutes longer.
In a large saucepan, combine tomatoes, tomato paste, water, onion, garlic, 1 teaspoon oregano, 1/2 teaspoon salt, 1/8 teaspoon pepper, and cayenne pepper. Bring mixture to a boil; add meatballs. Lower heat, cover, and simmer for about 1 hour, stirring occasionally.
Remove meatballs and sauce from heat. Chill, remove heat, and reheat, if desired, or serve immediately with hot cooked spaghetti and pass the Parmesan.
Spaghetti and meatballs recipe serves 6.