Ingredients
1 cup chopped onion1 tablespoon canola oil1 can (28 ounces) stewed tomatoes2 cans (6 ounces each) tomato paste1 tablespoon sugar1 teaspoon salt1/2 teaspoon dried basil1/4 teaspoon dried oregano1/8 teaspoon dried marjoram1/8 teaspoon paprikaDash pepper2 eggs1 garlic clove, minced2 teaspoons dried parsley flakes1 pound lean ground beef1 cup grated Parmesan cheese1/2 cup dry bread crumbsHot cooked spaghetti
Preparation
In a Dutch oven, saute onion in oil until tender. Stir in the tomatoes, tomato paste, sugar and seasonings. Bring to a boil.
Meanwhile, in a large bowl, beat the eggs, garlic and parsley. Crumble beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently.
Shape into 1-1/2-in. balls. Add to the sauce; reduce heat. Cover and simmer for 30 minutes or until meat is no longer pink. Serve meatballs and sauce with spaghetti.
