Jenns Out Of This World Spaghetti And Meatballs Recipes

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JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS



Jenn's Out Of This World Spaghetti and Meatballs image

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.

Provided by JENNGOETZ

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 16

3 tablespoons olive oil
¾ cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
½ cup Italian seasoned bread crumbs
¼ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

Steps:

  • 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.

Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g

JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS



Jenn's Out Of This World Spaghetti and Meatballs image

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.

Provided by JENNGOETZ

Categories     Italian Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

3 tablespoons olive oil
¾ cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
½ cup Italian seasoned bread crumbs
¼ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

Steps:

  • 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.

Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g

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