Jenn's Out of This World Spaghetti and Meatballs
We're fans of shortcut ingredients around here, but you'll never want to go back to using frozen, store-bought meatballs and jarred sauce after you try this top-rated recipe for spaghetti and meatballs.
Ingredients
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3 tablespoons olive oil
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¾ cup chopped onion
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4 cloves garlic, minced
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2 (16 ounce) cans crushed tomatoes
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3 (6 ounce) cans tomato paste
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1 cup water
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½ cup sugar
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¼ cup chopped fresh oregano, divided
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1 dried bay leaf
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salt and pepper to taste
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1 pound ground round
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½ cup Italian seasoned bread crumbs
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¼ cup chopped fresh parsley
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2 eggs, lightly beaten
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½ cup grated Parmesan cheese
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1 (16 ounce) package uncooked spaghetti
Instructions
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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.
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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).
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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.
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