It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming


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Ingredients

2 cans (28 ounces each) diced tomatoes, undrained2 teaspoons sugar2 teaspoons dried basil2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepperMEATBALLS:3 cups soft bread crumbs1/2 cup water2 large eggs, lightly beaten1/2 cup grated Parmesan cheese2 tablespoons minced fresh parsley1 garlic clove, minced1 teaspoon salt1/4 teaspoon pepper1 pound ground beef1 pound ground porkHot cooked spaghetti

Directions

In a 6-qt. stockpot, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally. For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
Editor"s Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

1 cup (calculated without spaghetti): 254 calories, 13g fat (5g saturated fat), 98mg cholesterol, 798mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 21g protein.




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