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Italian Spaghetti and Meatballs


  • 2 cans (28 ozs.) ea. diced tomatoes, undrained
  • 1 can (12 ozs.) tomato paste
  • 1 1/2 cups water, divided
  • 1 Tbsp. sugar, 3 T grated onion
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  • 1 1/2 tsp. dried oregano
  • 2 1/2 tsp. salt divided
  • 1 tsp. minced garlic, divided
  • 3/4 tsp. pepper, divided
  • 1 bay leaf
  • 6 slices day-old bread, torn into pieces
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp. minced fresh parsley
  • 1 lb. ground beef
  • Hot cooked spaghetti
  • Additional Parmesan cheese, optional


In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, sugar, grated onion, oregano, a tsp. pepper and bay leaf. Bring to a boil. Reduce the heat and simmer, uncovered for 1 1/4 hours. Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well.


Shape into 1-1/2 in. meatballs (about 36 meatballs). Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400 degrees F for 20 minutes or until no longer pink. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard the bay leaf. Serve over spaghetti with additional Parmesan if desired. Yield: 6 servings.

By cookiemom1 from Gilmer, TX

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