Spaghetti and Meatballs
3 Ingredient Tomato Sauce & Spaghetti
Adapted from Marcella Hazan
Serves: 8 (2 oz pasta, ¼ cup sauce, 3 meatballs each)
1-pound whole wheat spaghetti, cooked
For the sauce:
28-ounce can whole peeled tomatoes and their juices
5 tablespoons olive oil
1 onion, peeled and cut in half
Combine the tomatoes, their juices, the oil 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.
½ cup panko bread crumbs
¼ cup 1% milk
2 pounds lean ground beef
½ small onion, small dice
1 tablespoon dried oregano
1/2 teaspoon salt
1 teaspoon black pepper
Non-stick cooking spray
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 the red ice cream scoop.
Place meatballs on a parchment lined baking sheet and roast for 20 minutes, flipping halfway through.
Serve with sauce and spaghetti.