Old Fashioned Spaghetti And Meatballs
|Ground round||1 Pound|
|Soft white breadcrumbs||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Minced onion||1 Cup (16 tbs)|
|Canned no salt added whole tomatoes||58 Ounce, chopped (Undrained, 4 Cans, 14 1/2 Ounce Each)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Dried crushed red pepper||1⁄8 Teaspoon|
|Spaghetti||12 Ounce (Uncooked)|
Combine first 9 ingredients, stirring well.
Shape mixture into 18 (1 1/2-inch) balls.
Coat a large nonstick skillet with cooking spray.
Place over medium-high heat until hot.
Add meatballs; cook 10 minutes or until browned on all sides, turning occasionally.
Remove meatballs from skillet.
Drain and pat dry with paper towels.
Coat a Dutch oven with cooking spray; add oil.
Place over medium heat until hot.
Add onion; saute 5 minutes or until onion is tender.
Add tomato and next 3 ingredients; cover and cook 30 minutes, stirring often.
Add meatballs, and cook 30 additional minutes.
Cook pasta according to package directions, omitting salt and fat; drain.
Place in a large serving bowl.
To serve, spoon meatball mixture over pasta.