Lunch: Spaghetti and Meatballs Recipe
Ingredients
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
3 cans (10-3/4 ounces each) tomato puree
1 can (12 ounces) tomato paste
1-1/2 cups water
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon sugar
Instructions
In a Dutch oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered, for 1-1/2 hours.
Meanwhile, combine the beef, pork and cracker crumbs; set aside. In another bowl, combine eggs, garlic, Parmesan cheese and oregano; crumble meat mixture over egg mixture and blend well.
Shape into 1-1/2-in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1-1/2 hours longer or until a thermometer reads 160 °. Serve with spaghetti.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |