Spaghetti and Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meatballs:
1/3 c. Italian seasoned breadcrumbs
1/4 c.grated fresh parmesan cheese
1/4 c. chopped fresh parsley (or 2 tsp. dried)
1/2 tsp. dried basil
1 lb. lean ground beef
2 large egg whites
1 T. olive oil
Sauce:
1 T. olive oil
1 c. chopped onion
2 cloves garlic, minced
1/2 c. dry white wine
2 T. tomato paste
2 tsp. dried basil
2 tsp. dried oregano
1/4 tsp. black pepper
1 (14.5 oz) can diced tomatoes w/ basil, garlic and oregano
1 (8 oz) can tomato sauce
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Directions: |
Directions:Combine first 6 ingredients in bowl; shape mixture in 16 (1 1/2 inch) meatballs. Heat olive oil in large nonstick skillet over medium-high heat. Add meatballs, cook 5 minutes, browning on all sides.
Sauce:
Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic and saute 5 minutes. Stir in wine and remaining ingredients, bring to a boil. Reduce heat and simmer 15 minutes.
Combine tomato sauce and meatballs and bring to boil. Cover, reduce heat and simmer 15 minutes.
Serve over spaghetti |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I often double the sauce recipe but make the meatballs as the recipe states. This usually stretches the dish to serve 6 people and makes for a "saucier" sauce.
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