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Spaghetti And Meatballs

Love.Food's picture
Ingredients
  Cooking oil spray 2 Tablespoon
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned low sodium tomatoes 29 Ounce, cut up (Two 14 1/2 Ounce Cans)
  Low sodium tomato sauce 8 Ounce (1 Can)
  Sugar 1 Teaspoon
  Dried oregano 1 Teaspoon, crushed
  Dried basil 1 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Slightly beaten egg white 1
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Finely chopped onion 2 Tablespoon
  90% lean ground beef 8 Ounce
  Spaghetti 8 Ounce
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
Directions

Spray a cold 3-quart saucepan with non-stick coating.
Preheat saucepan over medium heat.
Add the mushrooms, the 1/2 cup onion, the green pepper, and garlic.
Cook and stir for 2 to 3 minutes or till the onion is tender.
Stir in the undrained tomatoes, the tomato sauce, sugar, oregano, basil, salt, thyme, pepper, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer the mixture for 30 minutes.
Meanwhile, in a medium mixing bowl stir together the egg white, bread crumbs, and the 2 tablespoons onion.
Add the meat; mix well.
Shape into 24 meatballs.
Place meatballs in an 1 1x7x1 1/2-inch baking pan.
Bake meatballs in a 375° oven, about 15 minutes or till no pink remains.
Drain meatballs on paper towels.
Add meatballs to sauce.
Return sauce to boiling; reduce heat.
Simmer, uncovered, for 10 minutes.
Meanwhile, cook the spaghetti according to the package directions, except omit the cooking oil and salt.
Drain well.
In a small mixing bowl stir together the cornstarch and cold water; stir into sauce.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Discard bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Method: 
Boiled
Ingredient: 
Beef

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