Spaghetti and Meatballs

Italian Tomato Sauce

tablespoons olive or vegetable oil

large onion, chopped (1 cup)

small green bell pepper, chopped (1/2 cup)

large cloves garlic, finely chopped

cans (14.5 oz each) whole tomatoes, undrained

cans (8 oz each) tomato sauce

tablespoons chopped fresh or 2 teaspoons dried basil leaves

tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1/2

teaspoon salt

1/2

teaspoon fennel seed

1/4

teaspoon pepper

lb lean (at least 80%) ground beef

1/2

cup dry bread crumbs

1/4

cup milk

1/2

teaspoon salt

1/2

teaspoon Worcestershire sauce

1/4

teaspoon pepper

small onion, chopped (1/4 cup)

large egg

cups hot cooked spaghetti

Grated Parmesan cheese, if desired

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1

Methods for Italian Tomato Sauce: In 3-quart saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally. Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 45 minutes. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
2

Methods for Meatballs: Heat oven to 400°F. In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs. Place in ungreased 13x9-inch pan or on rack in broiler pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and thermometer inserted in center reads 160°F.
3

Stir meatballs into sauce. Simmer uncovered over low heat 30 minutes, stirring occasionally. Serve over spaghetti. Serve with cheese.

Omit Meatballs. In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef, 1 large onion, chopped (1 cup), and 2 cloves garlic, finely chopped, over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir beef mixture into sauce. Simmer as directed in step 3.
Shape meatballs fast by using an ice-cream scoop. Or instead of shaping balls at all, pat the mixture into a 9x3-inch rectangle in an ungreased 13x9-inch pan. Cut into 1 1/2-inch squares, and separate slightly. Bake uncovered 25 to 30 minutes.
Turkey or Chicken Meatballs: Substitute 1 lb ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) To bake, spray rectangular pan with cooking spray; bake until no longer pink in center and thermometer inserted in center reads 165°F. To cook in skillet, heat 1 tablespoon vegetable oil over medium heat before adding meatballs; cook until no longer pink in center and thermometer inserted in center reads 165°F.