Main Ingredients:
Ground Beef: 1 pound; Breadcrumbs: 1 cup; Italian Parsley: 3/4 teaspoon; Parmesan Cheese: 1 tablespoon; Black Pepper: 1/4 teaspoon; Garlic Powder: 1/8 teaspoon; Garlic: 5 cloves (chopped); Egg: 1 (beaten); Onion: 3/4 cup (chopped); Olive Oil: 1/4 cup; Canned Whole Tomatoes, peeled: 794g; Salt: 2 teaspoons; Sugar: 1 teaspoon; Bay Leaf: 1; Tomato Paste: 170g.
Additional Ingredients:
Black Pepper: 1/2 teaspoon.
Taste: Tangy; Method: Boil; Time: Several hours; Difficulty: Easy.
Spaghetti and Meatballs Cooking Steps
Preheat oven to 475F (246C). In a mixing bowl, combine 1 pound of ground beef (80% lean, 20% fat), breadcrumbs, Italian parsley, Parmesan cheese, black pepper, garlic powder, chopped garlic, beaten egg, chopped onion. Mix well.
Form small meatballs from the mixture. Bake at 475F (246C) for 15-20 minutes.
Remove from oven and set aside.
In a saucepan, heat olive oil over low heat. Sauté chopped garlic, chopped onion, in olive oil for 1-2 minutes.
Add canned whole tomatoes, salt, sugar, bay leaf, and simmer over low heat for 90 minutes. Remember to cover the pot.
In another pot, bring water to a boil with 1 tablespoon of salt. Cook spaghetti until al dente, drain and set aside to cool.
After 90 minutes, add tomato paste (170g).
Add 1/2 teaspoon of black pepper.
Add Italian parsley. Stir well.
Finally, add the baked meatballs and simmer over low heat for 30 minutes. Serve hot. Remember to cover the pot.
Serving: Twirl spaghetti into a large mound on a plate. Drizzle with a little olive oil, place a few meatballs on top, pour tomato sauce over. Sprinkle with a little Parmesan cheese and chopped Italian parsley.
