Italian Spaghetti and Meatballs
This is the authentic Italian Spaghetti and Meatballs recipe you've been looking for! It features a savory red sauce and tender meatballs served over a bed of warm spaghetti.
Ingredients
Spaghetti Sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 12 ounces canned tomato paste
- 16 ounces canned tomato sauce
- 28 ounces water, 3 1/2 cups
- ⅛ teaspoon dried mint
- ⅛ teaspoon dried basil
- ⅛ teaspoon dried parsley
- Salt and pepper to taste
Meatballs
- 1 pound ground beef
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup bread crumbs
- 1 egg
- ⅛ teaspoon dried mint
- ⅛ teaspoon dried basil
- ⅛ teaspoon dried parsley
- 16 ounces spaghetti
Instructions
- Brown garlic in olive oil in a large saucepan over low heat.
- Add tomato paste and tomato sauce to the saucepan.
- Then add 1 can of water for each can of paste and sauce used, for a total of 28 ounces.
- Sprinkle in mint, basil, parsley, salt, and pepper, and stir well.
- Simmer the sauce uncovered on low heat for 4-5 hours.
- While the sauce is simmering, mix hamburger, salt, pepper, bread crumbs, egg, and dried parsley, basil, and mint together in a medium mixing bowl.
- Form the mixture into 16 gold-ball sized balls.
- Fry the balls in a bit of oil in a large frying pan rotating after each side is done cooking to keep the ball shape.
- Place the meatballs in the sauce to finish slow cooking for 3-4 hours.
- 15 minutes before serving, cook spaghetti according to package directions
- Serve meatballs and sauce over cooked spaghetti.
EQUIPMENT
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 56g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1003mg | Potassium: 917mg | Fiber: 5g | Sugar: 9g | Vitamin A: 926IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 4mg
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