Saucy Italian Meatballs
Source: Taste of Home’s Guilt-Free Cooking
“These meatballs are really tasty with spaghetti or chopped up for baked ziti. Easy to make ahead and freeze in sauce.”
Ingredients
3/2 cup chopped onion
1 garlic clove, minced
1 Tablespoon olive oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried badil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound ground beef (or other ground meat of choice)
2 teaspoons olive oil
1. In large saucepan coated with nonstick cooking spray, cook onion and garlic in oil until tender. Stir in tomatoes, tomato paste, water, oregano, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 30 minutes.
2. In a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine eggs, Parm. cheese, garlic, basil, parsley, salt and bread. Cumble beef over mixture and mix well. Shape into one-inch balls.
3. In a large nonstick skillet coated with nonstick spray, brown meatballs in batches in oil over medium heat. Add meatballs to sauce; return to boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
(Submitted by Tiffany)