A delightful twist on the classic spaghetti and meatballs, featuring a rich tomato sauce and tender herb-infused meatballs.
Heat a saucepan over medium heat and sauté the chopped onion until translucent.
Use a wooden spoon to stir the onions to prevent sticking.
Add the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano, bay leaves, and water to the saucepan. Stir well.
Simmer the sauce gently to allow the flavors to meld together.
Let the sauce simmer uncovered for 30 minutes, stirring occasionally.
If the sauce becomes too thick, add a splash of water to adjust the consistency.
Preheat the oven to 375°F (190°C) and line a baking sheet with foil.
Lining the baking sheet with foil makes cleanup easier.
Soak the bread slices in water for 2 minutes, then squeeze out the excess moisture.
Soaking the bread ensures the meatballs have a soft texture.
In a mixing bowl, combine the soaked bread, ground beef, egg, parmesan cheese, parsley, oregano, salt, and pepper. Mix thoroughly with your hands.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about the size of a walnut, and place them on the prepared baking sheet.
Using a small scoop can help make evenly sized meatballs.
Bake the meatballs in the preheated oven for 15 minutes or until cooked through.
Turn the meatballs halfway through baking for even cooking.
Add the baked meatballs to the simmering sauce and cook for an additional 30 minutes.
Letting the meatballs simmer in the sauce enhances their flavor.
Serve the meatballs and sauce over cooked spaghetti noodles and enjoy.
Garnish with extra parmesan cheese and fresh parsley for a touch of elegance.
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