Italian Spaghetti & Meatballs
Created by JoanWagnerTeller on July 8, 2017
- Servings: 12
- Prep Time: 30m
- Cook Time: 2h
- Recipe #26449
Ingredients
- FOR MEATBALLS
- 1 pound ground round
- 1/3 cup bread crumbs (fine, dry, about half a slice of bread)
- 1 large egg (slightly beaten)
- 2 tablespoons grated Parmesan cheese (freshly grated)
- 2 teaspoons grated Parmesan cheese (freshly grated)
- 2 tablespoons water (warm)
- 1 teaspoon salt
- 1/3 teaspoon basil
- 1/8 teaspoon freshly ground black pepper
- FOR SAUCE
- 2 cans (20 ounce) tomatoes
- 1 jar (4 ounce) mushrooms
- 1 can (6 ounce) tomato paste
- 1/4 cup chopped yellow onion
- 1 carrot, grated (small carrot)
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1 teaspoon salt
- 1 teaspoon crushed oregano
- 1/4 teaspoon anise seed
- 1/3 cup chopped green bell pepper (finely chopped)
- 36 ounces dry spaghetti pasta (or other pasta, boiled al dente for about 8 minutes in salted rapidly boiling water)
How to Make
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Step 1: Combine meat with next 7 ingredients. Form into about 24 one-inch balls.
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Step 2: In large skillet brown meat slowly in small amount of hot fat, preferably olive oil. When balls are browned, drain oil from skillet
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Step 3: In medium-sized bowl mix the ingredients for the sauce and add all at once to the meatballs in the skillet.
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Step 4: Simmer uncovered (do not boil), stirring occasionally, 1½ - 2 hours or until thick.
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Step 5: Serve over spaghetti.
Nutritional Facts
- Serving Size: 1 (224.5 g)
- Calories 431.3
- Total Fat - 8.4 g
- Saturated Fat - 2.8 g
- Cholesterol - 52 mg
- Sodium - 469 mg
- Total Carbohydrate - 69.4 g
- Dietary Fiber - 1.4 g
- Sugars - 2.7 g
- Protein - 24.5 g
- Calcium - 73.3 mg
- Iron - 4.7 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.5 mg