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Spaghetti and Meatballs (serves 6)
1 1/4 pounds lean ground beef
2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley flakes
3 tablespoons finely minced onions
1 teaspoon dried leaf oregano, crumbled
1 teaspoon salt
1/8 teaspoon pepper

2 cans (14.5 ounces each) diced tomatoes in juice
1 can (6 ounces) tomato paste
1 cup water
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
pinch cayenne pepper
8 ounces spaghetti, cooked according to package directions

Combine ground beef, parsley, 3 tablespoons minced onion, 1 teaspoon oregano, and 1 teaspoon salt and the 1/8 teaspoon pepper. Blend gently, mixing well; shape into 18 to 20 meatballs.

Broil meatballs about 3 to 4 inches from heat; turn after 5 minutes and broil 5 minutes longer.

In a large saucepan, combine tomatoes, tomato paste, water, onion, garlic, 1 teaspoon oregano, 1/2 teaspoon salt, 1/8 teaspoon pepper, and cayenne pepper. Bring mixture to a boil; add meatballs. Lower heat, cover, and simmer for about 1 hour, stirring occasionally.

Remove meatballs and sauce from heat. Chill, remove heat, and reheat, if desired, or serve immediately with hot cooked spaghetti and pass the Parmesan.
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