Spaghetti and Meatballs ~
~ adapted from Easy Italian ~
Preheat oven to 450 degrees.
In a large bowl, mix together– 4 (coarsely grated) firm white bread slices and 1/3 cup water until bread is evenly moistened. Add 1 pound lean ground beef, and 1 pound ground turkey or lean ground pork. Add 2 large egg whites, 1/4 cup grated Romano or Parmesan, 1 minced garlic clove, 1 teaspoon salt and 1/4 teaspoon black pepper. Mix with your hands, combine well. Shape into 24
2-inch meatballs. Bake in the oven for 18 to 20 minutes.
Heat 2 tablespoons olive oil in a Dutch oven. Saute 3 finely chopped carrots and 2 medium onions (or 1 large)– for 15 minutes over medium heat. Add 3 crushed cloves of garlic; cook 1 more minute.
Add 3 cans (28 ounces, each) Italian plum tomatoes in puree. Break up the tomatoes with a slotted spoon until crushed. Add salt and pepper. Heat to a boil on high, stir occasionally. Cover and reduce heat to medium; continue cooking for 10 minutes. Uncover meatballs and cook 15 minutes longer, stirring occasionally.
Heat salted water to bring to a boil, 1 1/2 pounds spaghetti. Add pasta, slightly under cook; drain and add to sauce.
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