From the Kitchen of Home of Cooks
Time to Prepare: 25 minutes Cook Time: 60 minutes Serving: 4-6 People
For the meatballs: 1 pound lean ground beef 2-3 slices sandwich bread 1 egg ¼ cup milk 2 cloves garlic ¼ cup grated parmesan cheese plus more for topping 2 tablespoons flat leaf parsley ¼ teaspoon salt freshly ground black pepper vegetable oil for frying For the sauce & pasta: 1 medium onion chopped 1 tablespoon olive oil ½ teaspoon sugar 14 oz. can of crushed tomatoes 1 cup water or chicken broth ¼ teaspoon salt crushed red pepper flakes, optional 1 lb. spaghetti, cooked to al dente
Tear up (2-3 day old) sliced bread in a mini food processor and chop to crumbs.
Place ground beef in a mixing bowl and add the breadcrumbs salt, pepper, parsley and parmesan cheese.
Place milk, egg and garlic in the mini food processor and beat until combined. Add to the mixing bowl with the ground beef.
Mix well, using your hands. Shape meatballs to balls, about 2 inch diameter.
Heat the vegetable oil in a large pan over medium-high heat. Add the meatballs, turning to brown on all sides; they will finish cooking in the sauce.
Remove and drain on a paper-lined plate after each batch. Set meatballs aside.
Prepare the sauce: In a pot over medium heat, add olive oil, chopped onion and sugar. Sauté until the onion is caramelized. Add crushed tomatoes and sauté for 1-2 minutes.
Add chicken broth and stir. Place meatballs in the pot and cover. Reduce heat to a simmer and cook for 30 minutes stirring very gently a couple times.
Serve over cooked spaghetti. Top with extra parmesan cheese.
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