Spaghetti And Meatballs
|Marinara sauce||4 Cup (64 tbs)|
|Lean ground beef||1 1⁄2 Pound|
|Bread crumbs||1 Cup (16 tbs) (2 Slices)|
|Yellow onion||1 Small, grated to make 1/2 cup|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Egg||1 Large, lightly beaten|
|Olive oil||1 Tablespoon|
|Spaghetti||1 Pound (Regular Or Thin)|
1. While the Marinara Sauce cooks, make the meatballs: In a large bowl mix the beef, bread, onion, 1/4 cup of the parsley, the water, salt, pepper, and egg. Shape into twenty-four 2-inch balls.
2. In a 12-inch nonstick skillet, heat the oil over moderately high heat. Saute the meatballs, turning frequently, for 5 minutes or until browned. Add the meatballs to the sauce, cover, and simmer for 20 minutes, stirring occasionally.
3. Meanwhile, bring a stockpot of unsalted water to a boil; add the spaghetti and cook for 8 to 10 minutes or just until tender but still firm to the bite. Drain, transfer to a pasta bowl or other large bowl, and top with the meatballs and sauce. Sprinkle with the remaining 1/4 cup of parsley. Serve with Caesar Salad.