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Slim Spaghetti And Meatballs

Chef.at.Home's picture
Ingredients
  Lean ground round/Chuck 1 1⁄4 Pound
  Chopped parsley 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
For sauce
  Canned italian plum tomatoes 29 Ounce (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Leaf oregano 1 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cayenne 1 Pinch
For pasta
  Spaghetti 8 Ounce (1 Package)
Directions

1. Combine ground beef, parsley, minced onion, oregano and salt. Shape into 18 meatballs.
2. Broil, 3 inches from heat, 5 minutes; turn; broil 5 minutes longer.
3. Combine the tomatoes, tomato paste, water, onion, garlic, oregano, salt, pepper and cayenne in large saucepan. Bring to boil; add meatballs; lower heat; cover; simmer, stirring occasionally, 1 hour.
4. Remove from heat. Uncover; refrigerate until serving time. Remove surface fat; reheat.
5. Cook the spaghetti in a kettle; drain. Place on a heated, deep, serving platter; top with the meatballs and sauce.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Ingredient: 
Pasta
Cook Time: 
70 Minutes

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