Old-Fashioned Spaghetti And Meatballs

17 ingredients
3 steps

Ingredients

  • 1 pound ground round
  • 1/2 cup soft white breadcrumbs
  • 1/4 cup minced fresh parsley
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 egg white
  • 2 cloves garlic, minced
  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 cup minced onion
  • 4 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 1 (6-ounce) can no-salt-added tomato paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried crushed red pepper
  • 12 ounces spaghetti, uncooked

Directions

  1. 1
    Combine first 9 ingredients, stirring well. Shape mixture into 18 (1 1/2-inch) balls. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add meatballs; cook 10 minutes or until browned on all sides, turning occasionally. Remove meatballs from skillet. Drain and pat dry with paper towels.
  2. 2
    Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add onion; saute 5 minutes or until onion is tender. Add tomato and next 3 ingredients; cover and cook 30 minutes, stirring often. Add meatballs, and cook 30 additional minutes.
  3. 3
    Cook pasta according to package directions, omitting salt and fat; drain. Place in a large serving bowl. To serve, spoon meatball mixture over pasta.

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