Homemade Spaghetti and Meatballs

• Meatballs:

  
  

  2 lb. ground beef

  1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

  1-1/4 cups water

  2 eggs

  Heat oven to 400ºF.

  LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls. Bake 16 to 18 min. or until done (160ºF).

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• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes
• 1 small can tomato paste
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

Heat a large saucepan and add 1 T. olive oil. Saute onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and tomato paste. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

From Frozen: Cook frozen sauce with meatballs in a saucepan on the stove until meatballs are heated through (about 20 minutes).