1. Cook pasta according to package directions; SAVE 1/2 cup to 3/4 cup pasta water!!! (drain the rest)
2. Combine eggs, crumbs, 1/2 cup onion, salt and pepper in large bowl. Add beef; mix well. Shape into 48 meatballs. Place meatballs in ungreased 15x10x1-inch baking pan. Bake, uncovered, at 350° F, 15 minutes or until no longer pink inside. Drain on paper towels; set aside.
3. Meanwhile, cook remaining onions until tender in hot oil in Dutch oven or large pot. Stir in undrained tomatoes, tomato paste and vinegar. Bring to boil; reduce heat. Simmer, covered, 15 minutes.
4. Stir meatballs into sauce. Simmer, covered, 15 minutes more. Combine pasta, pasta water, and meatball sauce. Garnish with shredded Parmesan cheese and fresh oregano, if desired.
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 6|
|Calories from Fat: 285 (49%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 242.7mg||75 %|
|Sodium 621.7mg||21 %|
|Potassium 1803.5mg||47 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 30.9g|
|Protein 39.9g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 584
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