Ingredients
2 cans (28 ounces each) diced tomatoes, undrained2 teaspoons sugar2 teaspoons dried basil2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepperMEATBALLS:3 cups soft bread crumbs1/2 cup water2 large eggs, lightly beaten1/2 cup grated Parmesan cheese2 tablespoons minced fresh parsley1 garlic clove, minced1 teaspoon salt1/4 teaspoon pepper1 pound ground beef1 pound ground porkHot cooked spaghetti
Preparation
In a 6-qt. stockpot, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally.
For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls.
Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti.
