We had unexpected company one evening, so I pulled some of these meatballs from my freezer for a quick appetizer. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining.
—Mary Lou Koskella, Prescott, AZ
Prep: 30 min. • Cook: 2 hours • Makes: 16 servings
2 Tbsp. olive oil
1 1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 oz. each) tomato paste
3 cups water
1 can (29 oz.) tomato sauce
1/3 cup minced fresh parsley
1 Tbsp. dried basil
2 tsp. salt
1/2 tsp. pepper
MEATBALLS
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-in. pieces)
1 1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 tsp. salt
1/2 tsp. pepper
3 lbs. ground beef
2 Tbsp. canola oil
2 lbs. spaghetti, cooked
1. In a Dutch oven, heat the olive oil over medium heat. Add the onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next six ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes.
2. Combine the first seven meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1 1/2-in. balls.
3. In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Per serving: 519 cal., 18g fat (6g sat. fat), 106mg chol., 1043mg sod., 59g carb. (8g sugars, 4g fiber), 30g pro.