Classic Spaghetti And Meatballs (Recipe)

Ingredients

1 egg, slightly beaten

1/4 cup water

1 teaspoon salt

1/2 teaspoon dried basil, crushed

1/4 teaspoon pepper

1/2 cup fine dry bread crumbs

1/4 cup grated Parmesan cheese

1 1/2 pounds lean ground beef

1 tablespoon olive oil

1 28-ounce can tomatoes, cut up

1 6-ounce can tomato paste

1/4 cup chopped onion

2 tablespoons snipped parsley

2 cloves garlic, minced

1 teaspoon dried oregano, crushed

1/2 teaspoon salt

1/4 teaspoon anise seed, crushed

12 ounces spaghetti, cooked and drained

Grated Parmesan cheese (optional)

Steps

1. In a large bowl, stir together the beaten egg, water, the 1 teaspoon salt, the basil and pepper.  Stir in the bread crumbs and the 1/4 cup Parmesan cheese.  Add the ground beef and mix well.

2. Shape the mixture into thirty-six 1-inch meatballs.  In a 12-inch skillet, heat the olive oil.  Add the meatballs and cook over medium-low heat, turning occasionally, until the meatballs are browned.  Drain and discard the excess fat.

3. Meanwhile, in a medium bowl, stir together the undrained tomatoes, tomato paste, onion, parsley, garlic, oregano, the 1/2 teaspoon salt and the anise seed.  Add the sauce to the meatballs in the skillet and bring to a boil.  Reduce heat and simmer, covered, for 15 minutes more or until the sauce reaches the desired consistency.

4. Serve the meatballs and sauce over the cooked and drained spaghetti.  Serve with additional grated Parmesan cheese, if desired.

Tips:

To make even-size meatballs: Pat the meat mixture into a 6x6-inch square.  Make 5 vertical and 5 horizontal cuts.  Or, divide the meat mixture into thirds.  Shape each third into a 12-inch roll and cut each roll into 12 pieces.

If you prefer, you can brown and bake the meatballs in the oven: Place the meatballs in a single layer in a 15x10x1-inch baking pan.  Bake in a 375° oven about 20 minutes or until no pink remains.  Drain.  Add the meatballs to the sauce uncovering.

From : America's Best-Loved Community Recipes