Italian Spaghetti and Meatballs

This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! —Etta Winter, Pavillion, New York

Calories

203

Carbohydrates

44g

Protein

23g

Potassium

478mg

Fiber

2g

Sugar

6g

Ingredients

2 cans (28 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups water, divided
3 tablespoons grated onion
1 tablespoon sugar
1-1/2 teaspoons dried oregano
1 bay leaf
1-1/4 teaspoons salt, divided
1 teaspoon minced garlic, divided
3/4 teaspoon pepper, divided
6 slices day-old bread, torn into pieces
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 pound ground beef
Hot cooked spaghetti
Additional Parmesan cheese, optional

Direction

In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours.
Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs.
Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.