Wednesday, May 22, 2013

Spaghetti & Meatballs

1 lb ground beef
1 egg, beaten
2 cloves garlic
1/4 cup grated parmesan cheese
1/2 cup italian bread crumbs

2 - 14 1/2 oz cans diced tomatoes
1 - 6 oz can tomato paste
1/3 cup water
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried marjoram

Combine meat, egg, garlic, cheese, and bread crumbs in a bowl.  

Heat a deep nonstick skillet over medium-high heat and drizzle in oil.  Roll small balls and drop into hot pan. When all the meatballs are in the pan, give the pan a good shake and cover.  Cook for about five minutes, turning the meatballs frequently, remove from the pan before cooked through completely

Add the tomatoes, tomato paste, water and herbs to the pan.  Stir well to combine, and cook over medium heat - about 5-10 minutes.  Once sauce has thickened, add meatballs back to the sauce and cook a few minutes more until meatballs are cooked through.

Serve over spaghetti. 

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