ITALIAN SPAGHETTI AND MEATBALLS

ITALIAN SPAGHETTI AND MEATBALLS

Ingredients
•2 cans (28 ounces each) diced tomatoes, undrained
•1 can (12 ounces) tomato paste
•1-1/2 cups water, divided
•1 tablespoon sugar
•3 tablespoons grated onion
•2-1/2 teaspoons salt, divided
•1-1/2 teaspoons dried oregano
•1 teaspoon minced garlic, divided
•3/4 teaspoon pepper, divided
•1 bay leaf
•6 slices day-old bread, torn into pieces
•2 eggs, lightly beaten
•1/2 cup grated Parmesan cheese
•2 tablespoons minced fresh parsley
•1 pound ground beef
•Hot cooked spaghetti
•Additional Parmesan cheese, optional
Directions
•In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, sugar, onion, 1-1/2 teaspoons salt, oregano, 1/2 teaspoon garlic, 1/2 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours.
•Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs.
•Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until no longer pink; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti with additional Parmesan if desired. Yield: 6 servings