Red Sauce & Meatballs

• 1 1/2 lbs extra lean ground beef
• 1 cup Italian seasoned breadcrumbs
• 1 large egg
• 12 small onions, grated
• 1/2 cup water
• 1/4 cup grated parmesan cheese
• 6 garlic cloves, minced & divided
• 1 tablespoon dried oregano, divided
• 2 tablespoons dried basil, divided
• 2 tablespoons dried parsley, divided
• 3/4 teaspoon salt, divided
• 1 teaspoon pepper, divided
• vegetable oil cooking spray
• 1 medium onion, chopped
• 1 cup red wine
• 3 (28 ounce) cans crushed tomatoes
• 1 tablespoon sugar
• 1 (16 ounce) package linguine

1. Combine first 6 ingredients, half of monced garlic, 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape mixture into 32 (1 inch) balls.
2. Place a rack coated with cooking spray in an aluminum foil lined broiler pan. Arrange meatballs on rack.Bake at 400F for 10 minutes or until meatbalss are browned.
3. Saute chopped onion and reaming half of garlic in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add red wine, tomatoes, sugar, and reamining, basil, parsley, and oregano, salt and pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.
4. Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce & meatballs over linguine.

extra lean ground beef, italian seasoned breadcrumbs, egg, onions, water, parmesan cheese, garlic, oregano, basil, parsley, salt, pepper, vegetable oil cooking spray, onion, red wine, tomatoes, sugar, linguine

Taken from www.food.com/recipe/red-sauce-meatballs-175524 (may not work)