I found this in the March 2012 issue of Family Circle magazine and I changed a few things to make this my own. I personally think that the original was lacking in salt and spice so I added some Creole seasoning to remedy that. You can also use seasoned salt if you don't want the added spice. The meatballs came out firm and perfectly cooked after 5 1/2 hours. I think next time I will cut some red and green peppers into strips to add to the sauce along with the finely chopped peppers. I will update any changes.