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If you prefer not to brown the meatballs in a skillet, you can bake them in a preheated 375 degrees F oven for about 20 minutes, or till no pink remains. To make soft bread crumbs, shred the bread with a fork or process briefly in a blender or food processor.
- Classic Tomato Sauce (see recipe link above)
- 1 beaten egg
- 3/4 cup soft bread crumbs (1 slice)
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped green sweet pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano, crushed
- 1 pound ground beef or bulk pork sausage
- 1 tablespoon cooking oil
- 8 ounces dried spaghetti or linguine or 1 pound fresh linguine or other ribbon
Companion recipe: Classic Tomato Sauce
Prepare classic tomato sauce as directed; keep warm.
In a large mixing bowl combine egg, bread crumbs, onion, green pepper, salt, and oregano. Add ground beef or sausage; mix well. Shape into thirty 1-inch meatballs. In a large skillet heat the oil and cook the meatballs, in 2 batches, for 8-10 minutes, or till no pink remains. Drain well. Add meatballs to the warm sauce. Cook, uncovered, for 5 minutes to heat through and blend flavors, stirring occasionally. Keep warm.
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
Serve sauce and meatballs over hot pasta.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
464 calories; 17g total fat; 63mg cholesterol; 503mg sodium; 54g carbohydrates; 5g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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