Spaghetti and Meatballs

Chunky homemade sauce and Italian meatballs?  Yes, please!  Words cannot describe how good this is!  As a bonus, I've also included directions on how to make meat sauce instead of meatballs.

uncooked meatballs

Spaghetti and Meatballs

1 tbsp. vegetable oil
1 cup chopped onions
2 cloves garlic, minced or 1 tsp. minced jarred garlic
3 (14.5 oz.) cans petite diced tomatoes, undrained
1 (6 oz.) can tomato paste
2 tsp. brown sugar
1 1/2 tsp dried oregano, crushed
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
Pinch of red pepper flakes
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 cups water
1 recipe UNCOOKED Everyday Italian Meatballs (recipe link below)
1 (16 oz.) package spaghetti
Grated or shredded Parmesan cheese (opt)

In a 5 or 6 qt. Dutch oven, heat the oil over medium heat.  Add onions and garlic and cook until tender.  Stir in undrained tomatoes, tomato paste, brown sugar, oregano, basil, thyme, red pepper flakes, salt, pepper, and bay leaf.  Stir in the water.  Bring to boiling; reduce heat.  Simmer, uncovered, for 1 1/2 to 2 hours or till sauce is of desired consistency, stirring occasionally.  Remove bay leaf.  

While sauce is cooking, prepare the Everyday Italian Meatballs according to the directions, but DO NOT COOK.  Set aside.

Add UNCOOKED meatballs to the sauce the last 20 minutes of cooking.  Cook the spaghetti according to the package directions while the sauce and meatballs are simmering.  Taste sauce to see if additional salt is needed.  Serve meatballs and sauce over hot cooked spaghetti and serve with grated or shredded Parmesan cheese, if desired.

Meat Sauce Variation:  Omit vegetable oil and meatballs.  In a 5 or 6 qt. Dutch oven, cook 1.5 pounds of ground beef, sausage, or a combination of the two with the onion and garlic till meat is browned and vegetables are tender.  Drain off fat.  Return to Dutch oven and continue with sauce preparation as directed.  Before serving, add additional salt to taste.

Click here for printable format

Everyday Italian Meatballs:  http://easyaspiecanbe.blogspot.com/2014/02/everyday-italian-meatballs.html

Notes:  Because the meatballs aren't cooked before adding to the sauce, it is imperative that 93/7 lean ground beef be used.

To crush the herbs, just put them in the palm of one hand and use the thumb of the other hand to crush them by moving your thumb back and forth on them while applying pressure.