Jun 27, 2009

Spaghetti & Meatballs



Kids as well as adults will love this tasty dish. Moms can feel good knowing everyone is getting vegetables as well. If you are a vegetarian, you can easily leave off the meatballs and have yourself a very filling main dish as well.

1/2 cup onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 carrot, diced
5 tomatoes, chopped
1/3 cup water
1/2 cup mushrooms, diced
1 (6 ounce) can tomato sauce
1-1/2 tablespoons parsley
1 tablespoon oregano
1/2 teaspoon marjoram, ground
1 teaspoon sugar
8 ounces dried spaghetti

Meatballs:
1 pound lean beef
1 egg
3/4 ground breadcrumbs
1/2 teaspoon salt

1. In a large sauté pan on low heat, add olive oil, garlic, mushrooms, carrots and onion. Allow onions to become tender. Add tomatoes, tomato paste, water, parsley and sugar. Bring to full boil then reduce heat to simmer. Allow to cook for 20 minutes stirring occasionally.

2. Cook pasta according to pasta directions. Drain and set aside. Meanwhile preheat oven to 350 F. In a large mixing bowl, add beef, egg, breadcrumbs and salt. Mix well with hands. Shape into 19 meatballs. Lightly oil a baking sheet, arrange meatballs onto sheet and bake 20 minutes.

3. Carefully add noodles into the pan, coating well. Place cooked meatballs in pasta, coat as well. Cover and allow simmering 2 minutes.

Yields: 6 servings

1 fabulous comments:

finance jobs said...

so yummy..