Grammie's Spaghetti and Meatballs

My Grammie made the BEST spaghetti sauce!! This recipe is very versatile. I use more garlic and my homemade, chunky tomato sauce for my version which makes a thicker, fresher tasting sauce. My Mom adds a sausage and chicken breasts. My Dad loves spicy so he always adds a nice hot sausage and chili flakes.

• Ready In: 2 hrs 20 mins
• Serves: 12

Ingredients

• SAUCE

• 28  ounces  vegetable juice (Grammie used ED Smith)
• 5 1⁄2 ounces tomato paste
• 10  ounces water
• 1  tablespoon dry parsley flakes
• 2 -4  celery leaves
• 1⁄2 teaspoon salt
• 2 -3  garlic cloves (I use 4-5)

• MEATBALLS

• 1 1⁄2 lbs ground beef
• 2  eggs
• 1  teaspoon salt
• 1  tablespoon dry parsley flakes
• 1  teaspoon garlic powder
• 1  cup  breadcrumbs or 1  cup  cracker, crushed

Directions

1. SAUCE: In a large pot, mix vegetable juice, tomato paste, water, parsley flakes, celery leaves, salt and garlic.
2. Cover and cook over medium-high heat.
3. MEATBALLS: Mix together ground beef, eggs, salt, parsley flakes, garlic powder and bread crumbs together. If too wet, add more bread crumbs; if too dry, spoon some of the sauce into the mix.
4. GENTLY shape into 2-inch meatballs. You don't want to press too hard or your meatballs will be tough. My kids like to have "kid-size" meatballs, so we have a mix of big and small meatballs.
5. Once the sauce comes to a boil, lower heat to simmer and add the meatballs.
6. Cover and cook for 2 hours.
7. Makes 12-15 servings.
8. Our family usually doubles the recipe and then we have a freezer meal and a serving for a lunch the next day too!
9. I have also made this in the crock pot. Put it on HIGH in the morning (I had it in there for 8 hours).