Spaghetti With Italian Meatballs

• 3/4 cup chopped onion
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 can (28 ounces) Italian crushed tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 cup water
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 slices white bread, torn
• 1/2 cup water
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1 pound lean ground beef (90% lean)
• 2 teaspoons olive oil
• 1 package (16 ounces) spaghetti

1. In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3. In a
4. coated with cooking spray, brown meatballs in batches in oil over medium heat.
5. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
6. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

onion, olive oil, garlic, italian crushed tomatoes, tomato paste, water, oregano, salt, pepper, white bread, water, eggs, parmesan cheese, garlic, basil, parsley flakes, salt, ground beef, olive oil, spaghetti

Taken from www.tasteofhome.com/recipes/spaghetti-with-italian-meatballs/ (may not work)