Heat the olive oil in a large saucepan over medium heat, and cook
the onion until lightly brown. Mix in 2 cloves garlic, and cook 1
minute. Stir in tomato sauce, tomato paste, water, sugar, 1/2 the
oregano, and bay leaf. Season with salt and pepper. Bring to a boil,
reduce heat to low, and simmer while preparing the meatballs
In a bowl, mix the ground beef, bread crumbs, remaining oregano,
remaining garlic, parsley, eggs, and cheese. Season with salt and
pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40
minutes in the sauce, or until internal temperature of meatballs
reaches a minimum of 160 degrees F (72 degrees C).
Bring a large pot of lightly salted water to a boil, and stir in the
spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve
the meatballs and sauce over the cooked spaghetti.
Originally Submitted
3/1/2010
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