Homemade Spaghetti and Meatballs recipe
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Ingredients
- 1 (29 ounce) can whole peeled tomatoes 19 fluid ounces tomato juice 1 (5.5 ounce) can tomato paste 1 large onion, chopped 2 tablespoons dried parsley 1 teaspoon salt ½ teaspoon crushed red pepper flakes, or to taste ½ teaspoon ground black pepper ¼ teaspoon dried thyme ¼ teaspoon ground cloves 1 ½ pounds lean ground beef 16 soda crackers, crushed 2 eggs, beaten 3 tablespoons grated Parmesan cheese 1 large clove garlic, crushed 1 tablespoon dried parsley ⅛ teaspoon dried thyme 1 (16 ounce) package spaghetti
Nutrition Info
- 384 caloriescarbohydrate: 47.6 gcholesterol: 85.9 mgfat: 11.2 gfiber: 3.8 gprotein: 23.4 gsaturatedFat: 4.1 gservingSize: -sodium: 759.2 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Homemade Spaghetti and Meatballs
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat, reduce heat to low and let simmer for 1 to 1 1/2 hours.
Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Serve sauce and meatballs over cooked spaghetti.