Spaghetti And Meatballs For A Crowd

• 1 1/2 lb. dried spaghetti
• 2 beaten eggs
• 1/3 cup CONTADINA(R) Italian Bread Crumbs
• 2 cups finely chopped onions
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 lb. ground beef
• 2 Tbsp. olive oil
• 1 can (18 oz.) CONTADINA(R) Tomato Paste
• 1 can (28 oz.) CONTADINA(R) Seasoned Crushed Tomatoes with Italian Herbs
• 1 can (14.5 oz.) chicken broth

1. Cook pasta according to package directions; drain.
2. Combine eggs, crumbs, 1/2 cup onion, salt and pepper in large bowl. Add beef; mix well. Shape into 48 meatballs. Place meatballs in ungreased 15x10x1-inch baking pan. Bake, uncovered, at 350u0b0 F, 15 minutes or until no longer pink inside. Drain on paper towels; set aside.
3. Meanwhile, cook remaining onions until tender in hot oil in Dutch oven or large pot. Stir in undrained tomatoes, tomato paste and broth. Bring to boil; reduce heat. Simmer, covered, 15 minutes.
4. Stir meatballs into sauce. Simmer, covered, 15 minutes more. Serve sauce and meatballs over hot spaghetti. Garnish with shredded Parmesan cheese and fresh oregano, if desired.

eggs, bread crumbs, onions, salt, pepper, ground beef, olive oil, tomato paste, tomatoes, chicken broth

Taken from www.epicurious.com/recipes/member/views/spaghetti-and-meatballs-for-a-crowd-1277419 (may not work)