Herb and Onion Meatballs in Tomato Sauce

Herb Onion Meatballs

• 1 pouch Lipton Recipe Onion Soup Mix
• 1 egg, beaten
• ½ cup (125 mL) soft fresh bread crumbs
• 1½ tsp (7 mL) each dried basil and oregano leaves
• ½ tsp (2 mL) dried thyme leaves
• 1 tsp (5 mL black pepper
• 1½ lbs (750 g) lean ground beef

Tomato Sauce

• 1 can (796 mL) diced tomatoes, divided
• 2 tbsp (30 mL) tomato paste
• 2 cloves garlic, minced
• ½ tsp (2 mL) black pepper
• ¼ cup (60 mL) shredded Parmesan cheese
• hot cooked spaghetti

Meatballs

1. Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef using your hands to gently combine. Form beef into 28 meatballs, each about 1 inch (2.5 cm) in diameter.
2. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.

Sauce

1. Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs.
2. Bake for 30-35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.