Italian Meatballs and Sauce For Spaghetti Recipe
Ingredients
| Meatballs | ||
| Lean ground beef | 2 Pound | |
| 4 eggs, slightly beaten | ||
| 1 1/2 cups grated Parmesan and Romano cheese com-bined | ||
| Dry bread crumbs | 1 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Onion | 1 , chopped (Sauce) | |
| Olive oil | 1/2 Cup (16 tbs) (Sauce) | |
| 2 teaspoons instant minced garlic | ||
| Tomato Paste | 3 Can (10oz) (Sauce) | |
| Tomato sauce | 3 Can (10oz) (Sauce) | |
| Whole tomatoes | 3 Can (10oz), chopped (Sauce) | |
| 2 teaspoons each oregano, garlic salt and Italian seasoning | ||
Directions
Mix first 8 ingredients and shape into meatballs.
Spray flat baking dish or pan with Pam and place meatballs in pan.
Bake at 350 degrees for 30 minutes or until lightly browned.
Meanwhile prepare sauce.
In large heavy pot, brown onion in oil.
Add minced garlic.
Cook 1 minute longer.
Add remaining ingredients including meatballs and simmer very gently for about 3 hours or until sauce is proper thickness.
Serve over cooked spaghetti.
Sprinkle with additional grated Italian cheese, if desired.
Spray flat baking dish or pan with Pam and place meatballs in pan.
Bake at 350 degrees for 30 minutes or until lightly browned.
Meanwhile prepare sauce.
In large heavy pot, brown onion in oil.
Add minced garlic.
Cook 1 minute longer.
Add remaining ingredients including meatballs and simmer very gently for about 3 hours or until sauce is proper thickness.
Serve over cooked spaghetti.
Sprinkle with additional grated Italian cheese, if desired.
Chef
