Delicious Healthy Recipes Made with Real Food
General Recipes

Jenn’s Out Of This World Spaghetti and Meatballs

Advertisements
Jenn's Out Of This World Spaghetti and Meatballs
Advertisements

Prep 15 m Cook 1 h Ready In 1 h 15 m

“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

3/4 cup chopped onion

4 cloves garlic, minced

2 (16 ounce) cans crushed tomatoes

3 (6 ounce) cans tomato paste

1 cup water

1/2 cup sugar

1/4 cup chopped fresh oregano, divided

1 dried bay leaf

salt and pepper to taste

1 pound ground round

1/2 cup Italian seasoned bread crumbs

1/4 cup chopped fresh parsley

2 eggs, lightly beaten

1/2 cup grated Parmesan cheese

1 (16 ounce) package uncooked spaghetti

Directions

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.

Jenn's Out Of This World Spaghetti and Meatballs

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 tablespoons olive oil
  • 3/4 cup chopped onion
  • 4 cloves garlic, minced
  • 2 (16 ounce) cans crushed tomatoes
  • 3 (6 ounce) cans tomato paste
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup chopped fresh oregano, divided
  • 1 dried bay leaf
  • salt and pepper to taste
  • 1 pound ground round
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 (16 ounce) package uncooked spaghetti
Advertisements

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.

Notes

Prep: 15 mins Cook: 1 hr Total: 1 hr 15 mins Servings: 8 Yield: 8 servings