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Mom's Spaghetti and Meatballs

  • 6servings
  • 1minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. " Sauce "

  2. 36 ounces tomato paste

  3. 32 ounces tomato sauce

  4. 3-4 cans of water

  5. 2 teaspoons salt

  6. 2 teaspoons crushed red pepper

  7. 3 tablespoons sugar

  8. 1 teaspoon oregano

  9. 3-4 bay leaves

  10. 3 sprigs of garlic

  11. "Meatballs"

  12. 2 pounds hamburg

  13. 4 small egg s (or 2 extra large eggs)

  14. 1/2 cup canned milk

  15. 1 cup bread crumbs

  16. 2 teaspoon salt

  17. 1 teaspoon pepper

  18. 4 tablespoons Parmesan cheese

  19. 1/2 small onion (sliced finely)

  20. 1 teaspoon parsley

  21. 2-3 teaspoons crushed red pepper

  22. 4 tablespoons canola oil

  23. "

Instructions Jump to Ingredients ↑

  1. “Sauce”

  2. Add all ingredients for the sauce in a large kettle. Heat to boiling and then reduce to simmer. Allow sauce to simmer for 5-6 hours.

  3. “Meatballs”

  4. Mix ingredients together in a large bowl. Shape mixture into small meatballs. Brown meatballs on low heat on top of the stove in canola oil.

  5. As meatballs brown, add them to the sauce. Cook meatballs for 1-2 hours in the sauce.

  6. * This is a great recipe to double and separate sauce/meatballs into freezer size containers. Servings will stay fresh in the freezer for 3-4 months.

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