Italian Spaghetti and Meatballs
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Spaghetti and Meatballs

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- 1 lb ground beef
- 2 Tbsp plain dry bread crumbs
- 1 egg
- 1 Tbsp Parmesan cheese, freshly ground
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground


- 1/2 cup onion, chopped
- 1 Tbsp olive oil
- 15 oz can tomato sauce
- 14 1/2 oz can whole tomatoes, undrained & crushed
- 6 oz can tomato paste
- 1/2 tsp basil
- 1/2 tsp sugar
- 2 garlic cloves, minced
- 1/4 tsp oregano
- 2 Tbsp Parmesan cheese, freshly grated


Mix together all meatball ingredients in a bowl.
Form into balls 1 1/2" wide.
Bake on cookie sheet at 375F for 25 minutes.
While meatballs are cooking, saute onions in olive oil over a medium heat.
Stir in remaining sauce ingredients.
When the meatballs are done, add the finished meatballs into the sauce and simmer for 20 minutes.
Start spaghetti cooking near the end of this cycle so they finish at the same time.
Stir the cheese into the sauce and meatballs, and serve over the spaghetti.