My Spaghetti & Meatballs

My Spaghetti & Meatballs

Ingredients

• MEATBALLS:
• 2 big eggs
• 1/2 cup milk
• 3 slices white bread crumbled
• 2 lbs. ground chuck
• 1/2 cup finely chopped onion
• 2 tablespoons chopped parsley
• 1 clove garlic crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• SAUCE:
• 1/4 cup olive oil
• 1/2 cup chopped onion
• 2 cloves crushed garlic
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon fennel seed
• 1/4 teaspoon pepper
• 1 can (2 lb. 3 oz.) Italian-style tomatoes
• 1 12 oz. can tomato paste
• 1 lb. pkg. spaghetti
• 3/4 to 1 cup freshly grated Parmesan cheese

  Directions/Steps

• 1. Preheat oven to 450 degrees.
  2. In medium bowl, beat eggs slightly. Add milk and bread, mix well. Let stand 5 minutes.
  3. Add chuck, onion, parsley, garlic, salt and pepper; mix until well blended.
  4. Shape into 24 meatballs, 1 1/2 inches in diameter.
  5. Place in shallow baking pan. Bake, uncovered, 30 minutes.
  6. In 5 quart Dutch oven, in hot oil, over medium heat, saute onion and garlic until golden.
  7. Add remainder of sauce ingredients and 1/2 cup water, mashing tomatoes with wooden spoon.
  8. Bring to boiling. Reduce heat and simmer, covered, 1 hour longer, stirring occasionally.
  9. Cook spaghetti to al dente; drain.
  10. To serve: Place spaghetti on serving dish. Top with meatballs and sauce; sprinkle with cheese.