Spaghetti with Meatballs

2 cans tomato sauce
1 small can tomato paste
1 can whole tomatoes, chopped
1 bell pepper, chopped fine
1 small onion, chopped fine
2 tsp basil
2 tsp oregano
2 tsp salt
1/4 tsp black pepper
2 tsp honey
whole wheat thin spaghetti noodles

1 1/2 lbs ground beef
1 cup bread crumbs
1/2 cup chopped sweet onion
1 tsp salt
1/2 tsp garlic powder
1 egg 2/3 cup skim milk

Sautee peppers and onions in a little water until tender. Drain. Mix all ingredients through honey and stir till well mixed. Bring to slight boil and cook on medium to low heat for 30 minutes. You can save half the sauce for next week’s dinners: just cool, place in freezer bag, pop in freezer.

In large bowl, mix meatball ingredients together, mixing well with your hands. Form into 50 meatballs and place on two ungreased cookie sheets. bake at 350 degrees for 20 minutes, or until brown. Cool. Put 25 meatballs into thawed spaghetti sauce and simmer for 20 minutes or until hot.

Cook spaghetti noodles in water, adding 1/2 tsp olive oil to water. Bring to a boil and cook 8 minutes or until tender; drain. Serve with sauce and meatballs.

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