Spaghetti and Meatballs

Ingredients

• 1.5 pounds ground beef 
• 0.8 cup breadcrumbs dry
• 0.5 cup milk 
• 2 tablespoons parmesan cheese grated
• 1 tablespoon parsley fresh chopped
• 1 teaspoon salt 
• 0.5 teaspoon oregano dried
• 0.3 teaspoon pepper 
• 0.5 cup onion finely chopped
• 1  eggs 
• 1 tablespoon vegetable oil 
• 0.5 cup onion chopped
• 1 clove garlic finely chopped
• 28 ounces canned tomatoes whole undrained canned
• 6 ounces canned tomatoes canned
• 0.3 cup parsley fresh chopped
• 0.3 cup water 
• 1 teaspoon sugar 
• 1 teaspoon salt 
• 0.5 teaspoon basil dried
• 0.3 teaspoon pepper 
• 16 ounces pasta like spaghetti 
• 1 serving parmesan cheese grated

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Heat oven to 350°.
2. Mix all ingredients. Shape mixture into 1 1/2-inch balls.
3. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
4. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
5. Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
6. Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes.
7. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
8. Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package.
9. Place spaghetti on large platter. Top with meatballs and sauce.
10. Sprinkle with cheese.