Spaghetti and meatballs 3 Recipe

  • Meatballs
  • 2 Eggs
  • 1/2 cup Milk
  • 3 slices white bread crumble
  • 2 pounds ground chuck
  • 1 clove garlic, crushed
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1/2 cup Onion
  • 2 tablespoons chopped parsley
  • Sauce
  • 1/4 cup olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, crushed
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried basil leaves
  • 1/4 teaspoon pepper
  • 1 can Italian style tomatoes. (2 lb 3 ounce can)
  • 1 can tomato paste (12 ounce can)
  • 1/2 cup water
  • 1 package Spaghetti
  • 1/2 cup grated Parmesan cheese

Preheat the oven to 450°

In a medium bowl beat eggs slightly. add milk and bread, mix well. Let it stand for 5 min.

Add chuck, onion, parsley, garlic, salt and pepper. Mix until well blended. Shape into 24 meatballs that are 1 1/2 inch in diameter. Place in a well greased shallow baking pan. Bake uncovered for 30 minutes.


In a 5-quart pot over medium heat, heat oil. Add onion and garlic until golden. Add remainder of sauce ingredients and water, mashing tomatoes with a wooden spoon. bring to boiling. Reduce heat and simmer covered for 1/2 hour. Add meatballs and dripping, simmer covered 1 hour longer stirring occasionally.

Cook spaghetti as pkg label directs, drain.

To serve place spaghetti on serving dish and top with meatballs and sauce. Sprinkle with Parmesan cheese.

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