Italian Spaghetti and Meatballs

Name: Italian Spaghetti and Meatballs
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 6 slices day-old bread, torn into pieces; 2 kgs cans each) diced tomatoes, undrained; 6 servings Hot cooked spaghetti; 2 eggs, lightly beaten; 2 Tbsps minced fresh parsley; 1 teaspoon minced garlic, divided; 3 Tbsps grated onion; 1 teaspoon dried oregano; 118 milliliters grated Parmesan cheese; 6 servings Additional Parmesan cheese, optional; 1 teaspoons pepper, divided; 1 teaspoon salt, divided; 1 Tbsp sugar; 340 grams can tomato paste; 237 milliliters water, divided

You can never have too many main course recipes, so give Italian Spaghetti and Meatballs a try. One portion of this dish contains about 28g of protein, 14g of fat, and a total of 485 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 2 hours. A mixture of salt, day-old bread, tomato paste, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

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.

Ingredients you will need

Tomato Paste

Bay Leaves

Tomato

Oregano

Garlic

Pepper

Onion

Sugar

Water

Salt

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Parmesan