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Prep 40min
Total1hr35min
Servings6
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Ingredients
Meatballs
1 1/2
pounds ground beef
3/4
cup dry bread crumbs
1/2
cup milk
2
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh parsley
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
1
medium onion, finely chopped (1/2 cup)
1
egg
Sauce
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
can (28 ounces) whole tomatoes, undrained
1
can (6 ounces) tomato paste
1/4
cup chopped fresh parsley
1/4
cup water
1
teaspoon sugar
1
teaspoon salt
1/2
teaspoon dried basil leaves
1/4
teaspoon pepper
1
package (16 ounces) spaghetti
Grated Parmesan cheese
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Steps
1
Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
2
Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
3
Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
4
Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.
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Spaghetti and Meatballs--nearly everyone's favorite "Italian" dish--is truly international fare. Spaghetti originated in the Orient, meatballs in the Middle East, tomato sauce in Mexico, and the essential Parmesan cheese really does come from Italy--it has been produced in the city of Parma for more than 800 years!
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Nutrition Facts
Serving Size:1 Serving
Calories
700
Calories from Fat
215
Total Fat
24g
Saturated Fat
9g
Cholesterol
105mg
Sodium
1470mg
Total Carbohydrate
87g
Dietary Fiber
6g
Protein
40g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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