I tried this new recipe for Spaghetti and Meatballs out of my new Taste of Home cookbook I got for Christmas last Sunday. It was very good! Thought I would share the recipe with everyone.
Spaghetti & Meatballs
2 cans (28 oz each) diced tomatoes undrained ( I actually used 1 can of diced and one can of pureed as my DH doesn't care for chunks of tomato. When I make it again, I will probably use both cans of the pureed)
1 can (12 oz.) tomato paste 1 1/2 c. water; divided 1 T. sugar
3 T. grated onion 1 1/2 tsp. dried oregano 2 1/2 tsp. salt; divided
1 tsp. minced garlic; divided 3/4 tsp. pepper; divided 1 bay leaf
6 slices day-old bread, torn into pieces 2 eggs, lightly beaten
1/2 c. grated Parmesan cheese 2 T. minced fresh parsley or 1 T. dried
1 lb. ground beef Hot cooked spaghetti
1) In a dutch oven, combine the tomatoes, tomato paste, 1 c. water, sugar, grated onion, oregano, 1 1/2 tsp. salt, 1/2 tsp. garlic, 1/2 tsp. pepper, and bay leaf. Bring to a boil. Reduce heat and simmer 1 1/4 hours.
2) Meanwhile, soak bread in remaining 1/2 c. of water. Squeeze out excess moisture. In a large bowl combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1 1/2" meatballs (about 36).
3) Place meatballs on a rack in a shallow baking pan (I didn't have a rack so just put them in a pan). Bake uncovered at 400 degrees for 20 minutes or until no longer pink. Transfer to spaghetti sauce. Simmer uncovered until heated thru, stirring occasionally. Discard bay leaf. Serve over hot cooked spaghetti.

Getting everything ready

Adding all the sauce ingredients

Sauce simmering

Preparing the bread crumbs
Adding the meatball ingredients

Adding the eggs
The meatballs are ready to shape
Meatballs ready to bake
The sauce with the meaballs cooking
Everything is ready. Enjoy!!
Chatboard (0)