1 hour, 30 minutes
1 hour, 55 minutes
- For the meatballs, in a large bowl stir together egg, onion, breadcrumbs, cheese, dried parsley and beef. Season with salt and pepper to taste. Shape into 36 meatballs. Place in a single layer on a baking sheet.
- In a large Dutch oven heat oil over medium-high heat. Add meatballs, a few at a time; cook just until browned on all sides. Remove meatballs; set aside. Drain fat from pot.
- About 15 minutes before serving, cook pasta al dente according to package directions; drain. Transfer to individual plates or bowls, top with sauce and meatballs, and serve.
- Add tomatoes, tomato paste, basil, thyme, garlic powder and 1 1/2 cups water to pot; bring to boiling. Stir in cooked meatballs; return to boiling. Reduce heat; simmer, covered, 1 to 2 hours or until thickened and meatballs are cooked through (160°F), stirring occasionally. Season with salt and pepper to taste.
View all nutritional information
Calories 458, Calories Fat 95, Total Fat 10g, Saturated Fat 3g, Cholesterol 66mg, Sodium 457mg, Carbohydrate 61g, Protein 28g
|Calories (fat) extra||20|
|Total Fat (extra)||17|
|Saturated Fat (extra)||19|
|Vitamin A (extra)||26|
|Vitamin C (extra)||44|