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Red Sauce and Meatballs

Source of Recipe


Southern Living, January 2004






List of Ingredients



• 1-1/2 lbs. extra-lean ground beef
  
• 1 cup Italian-seasoned breadcrumbs
  
• 1 large egg
  
• 1/2 small onion, grated
  
• 1/2 cup water
  
• 1/4 cup grated Parmesan cheese
  
• 6 cloves garlic, minced and divided
  
• 2 Tbsp dried basil, divided
  
• 2 Tbsp dried parsley, divided
  
• 1 Tbsp dried oregano, divided
  
• 3/4 tsp salt, divided
  
• 1 tsp pepper, divided
  
• Vegetable cooking spray
  
• 1 medium onion, chopped
  
• 1 cup red wine
  
• Three 28-ounce cans crushed tomatoes
  
• 1 Tbsp sugar
  
• 1 (16-ounce) package linguine
  






Instructions



1. Combine ground beef, next 5 ingredients, half of minced garlic, 1 tablespoon each of basil and parsley, 1-1/2 teaspoons oregano, 1/4 teaspoon salt and 1/2 teaspoon pepper in large bowl. Shape mixture into 32 (1-inch) balls.
   
   
2. Place a rack coated with vegetable cooking spray in an aluminum foil-lined broiler pan. Arrange meatballs on rack.
   
   
3. Bake at 400º F for 10 minutes or until meatballs are browned.
   
   
4. Sauté chopped onion and remaining half of garlic in a Dutch oven coated with cooking spray over medium-high heat 5 minutes, or until onion is tender. Add red wine, tomatoes, sugar and remaining 1 tablespoon each of basil and parsley, 1-1/2 teaspoons oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.
   
   
5. Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce with meatballs over hot linguine.
   
   Makes 10 servings.
   
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   NOTE:
   
   Spray your hands with a little cooking spray for perfectly round meatballs that don't stick to your hands.