Beth S Spaghetti And Meatballs Recipe

Ingredients for Beth S Spaghetti And Meatballs

• 1 pound lean ground beef (less than 10% fat)
• 1 large egg
• Stale Bread
• Oregano
• Parmesan Cheese
• Sugar
• Salt
• Pepper
• Whole Tomatoes
• Tomato Paste
• Onion
• Bell Pepper
• Garlic
• Bay Leaf
• Water
• Mushroom

How to Make Beth S Spaghetti And Meatballs

1. In a large pot or Dutch oven, combine 28 ounces crushed tomatoes, 15 ounces tomato sauce, 1 (15 ounce) can tomato paste, 1 medium onion (chopped), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer over medium heat and cook for 1 hour and 30 minutes, stirring occasionally.
2. While the sauce simmers, prepare the meatballs: In a large bowl, lightly beat 1 large egg. Add 1 cup breadcrumbs, 1 pound lean ground beef (less than 10% fat), 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently mix until just combined. Do not overmix.
3. Roll the meatball mixture into 1-inch meatballs. Gently add the meatballs to the simmering sauce.
4. Reduce heat to low, cover, and simmer for another 30 minutes, or until the meatballs are cooked through.
5. Serve the meatballs and sauce over your favorite spaghetti. Garnish with extra Parmesan cheese and fresh parsley, if desired.