Italian Spaghetti and Meatballs
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Family Tested & Approved
FOR THE SAUCE
(14.5 oz.) tomatoes, undrained
(6 oz.) tomato paste
6 oz. mushrooms stems & pieces, drained
chopped fresh parsley
chopped fresh basil
brown sugar, firmly packed
FOR THE MEAT BALLS
italian style bread crumbs
chopped fresh parsley or 2 tsp. dried parsley flakes
1/4 - 1/2
grated parmesan cheese
Puree canned tomatoes, one can at a time in blender. Pour pureed tomatoes into Dutch oven.
Place remaining sauce ingredients into pot. Cover and simmer over low heat for 2 hours.
Meanwhile, in a large mixing bowl, combine all meat ball ingredients and mix thoroughly.
Shape into 2" balls and brown in a baking pan in 350 degree oven or on stovetop in a skillet in 2 Tbsp. olive oil.
Add meatballs to spaghetti sauce and simmer on low for 40 minutes to one hour longer.
Serve over hot spaghetti and garnish with grated parmesan cheese.
Last Updated: Wed, Dec 9, 2015