Combine the tomatoes, their juices, the oil, salt and the onion halves in a saucepan.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 30-45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon.
Discard the onion before serving.
Soak the bread crumbs in the milk while you prepare the other ingredients.
Put the beef into a large bowl. Add the onion, eggs, and oregano and season with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands.
Form the mixture into 24 meatballs using an ice cream scoop or spoon.
Place meatballs on a parchment- or foil-lined baking sheet and roast for 20 minutes, flipping halfway through.
Serve with sauce and spaghetti.
Enjoy!
Serving Size 2 oz. pasta, 1/4 cup sauce, 3 meatballs
Servings 8
- Amount Per Serving
- Calories 565
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 3.5g18%
- Trans Fat .2g
- Cholesterol 114.7mg39%
- Sodium 453.1mg19%
- Potassium 775mg23%
- Total Carbohydrate 74.3g25%
- Dietary Fiber 2.4g10%
- Sugars 4.1g
- Protein 38.9g78%
- Calcium 9%
- Vitamin D 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine the tomatoes, their juices, the oil, salt and the onion halves in a saucepan.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 30-45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon.
Discard the onion before serving.
Soak the bread crumbs in the milk while you prepare the other ingredients.
Put the beef into a large bowl. Add the onion, eggs, and oregano and season with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands.
Form the mixture into 24 meatballs using an ice cream scoop or spoon.
Place meatballs on a parchment- or foil-lined baking sheet and roast for 20 minutes, flipping halfway through.
Serve with sauce and spaghetti.
Enjoy!