Nothing beats from-scratch meatballs and spaghetti sauce — and our easy recipe makes it a cinch to serve up a classic, homemade!
- Preheat oven to 375 degrees Fahrenheit. Line rimmed baking sheet with parchment paper. In large bowl, soak bread in 1/3 cup water; let stand 5 minutes. Break bread into small pieces. Stir in beef, ricotta, 1/4 cup Parmesan, parsley, egg, garlic, 1 teaspoon fennel seeds, and 1/4 teaspoon pepper until blended. Coat hands with cooking spray; shape into 18 balls. Transfer to pan. Bake 25 minutes or until no longer pink in centers.
- In large pot, heat oil over medium heat. Add onion and remaining fennel seeds; cook, stirring occasionally, until tender, 8 minutes. Add tomato sauce, salt, and remaining pepper; crush tomatoes and add to pot with their juice. Bring to boil; reduce heat to low. Cook, partially covered, 15 minutes. Add meatballs; cook, partially covered, 1 hour; uncover during last 20 minutes. Serve over pasta with cheese.
- Calories: 56 Protein: 31 g. Fat: 18 g. (6 g. sat.) Chol.: 91 mg. Carbs.: 69 g. Sodium: 1,252 mg. Fiber: 7 g. Sugar: 10 g.
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