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
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How to Make Beth's Spaghetti And Meatballs
- 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.
- 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.
- Roll the meatball mixture into 1-inch meatballs. Gently add the meatballs to the simmering sauce.
- Reduce heat to low, cover, and simmer for another 30 minutes, or until the meatballs are cooked through.
- Serve the meatballs and sauce over your favorite spaghetti. Garnish with extra Parmesan cheese and fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
80g
Fat
42g
Carbs
12g