Quick & Easy Spaghetti & Meatballs IoI

While the sauce cooks, you make the meatballs and while the meatballs cook, you boil your pasta. Makes 8 meatballs, two per person. Process the breadcrumbs first and you can just wipe the processor bowl clean for the tomatoes. No food processor? Cut the bread into small pieces and puree the tomatoes in a blender.

Prep Time: 12 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Makes: 4 servings
Ingredients:

Sauce:
1 Tablespoon olive oil
1 clove garlic, minced
28 ounce can whole peeled plum tomatoes
1/2 teaspoon Italian seasoning
2 teaspoons sugar (optional)
1/4 teaspoon salt + pepper to taste
2 Tablespoons fresh sliced basil leaves (optional)
Meatballs:
2 slices soft bread, white or wheat, crusts removed (3/4 cup fresh crumbs)
1/3 cup milk
1 egg
1 clove garlic, minced
1 Tablespoon Parmesan cheese
1 Tablespoon fresh parsley
1/2 teaspoon Italian spices
1/4 teaspoon salt + pepper to taste
3/4 pound ground sirloin

8-10 ounces spaghetti
Instructions:

In a food processor pulse bread to make soft crumbs. Place crumbs in a bowl and add milk. Let stand.
In the food processor, pulse canned tomatoes until smooth.
In a large pot, no bigger than 8 inches across, sauté garlic in oil over medium heat for 1 minute.
Add tomatoes and seasonings (except basil), bring to a boil and cook, uncovered while you make the meatballs. Lower the heat if it splatters but keep it bubbling.
To the bread/milk mixture, add egg, garlic, parmesan, parsley & spices and combine well.
Add meat, mixing gently by hand. Shape into eight 2-inch balls and place gently into the sauce. Cook, undisturbed and uncovered, for 20 minutes.
While meatballs cook, boil the pasta per package directions.
Just before serving, add basil to the sauce. Drain spaghetti and stir in some of the sauce. Top with meatballs and extra sauce.