One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups chopped onions
- 3 garlic cloves, minced
- 2 cans (12 ounces each) tomato paste
- 3 cups water
- 1 can (29 ounces) tomato sauce
- 1/3 cup minced fresh parsley
- 1 tablespoon dried basil
- 2 teaspoons salt
- 1/2 teaspoon pepper
- meatballs:
- 4 large eggs, lightly beaten
- 2 cups soft bread cubes (cut into 1/4-inch pieces)
- 1-1/2 cups 2% milk
- 1 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3 pounds ground beef
- 2 tablespoons canola oil
- 2 pounds spaghetti, cooked
Directions
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes.
- Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
- In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
