Spaghetti Sauce and Meatballs
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
8-12
ingredients
- 3 (29 ounce) cans Contadina tomato sauce (OR 3 12 ounce cans of paste plus 72 ounces water)
- water, to preference of sauce thinckness (I use one of the sauce cans and add 1/2-1 can)
- 3⁄4 cup sugar
- 2 tablespoons onion powder
- 3 tablespoons garlic powder
- 2 tablespoons parsley
- 1 tablespoon minced onion
- 3 -5 garlic cloves, finely diced
- 1⁄4 cup parmesan cheese
- 4 tablespoons butter, melted
- 2 -3 lbs meat (I tend to mix ground beef and ground turkey)
- 3 eggs
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups Italian seasoned breadcrumbs (24 ounce box)
- 1⁄2 - 1 1⁄2 cup parsley
- 3 -5 garlic cloves, finely diced or 2 -3 teaspoons garlic powder
- 3⁄4 - 1 cup grated parmesan cheese
directions
- SAUCE (first 10 ingredients): Melt Butter in stock pan then brown Garlic in melted butter. Add remaining ingredients and simmer on medium heat till thickened. Reduce heat to low and simmer. We like to make the meat balls then let them simmer in sauce for about 15-30 minutes (makes them nice and tender and the sauce flavor soaks inches.
- MEATBALLS (last 7 Ingredients): Mix all ingredients together blending well. Mixture will be dry. gradually add handfulls of warm water till mixture is slightly wet. Form balls with hands or cookie baller and place on baking sheet. Add a shallow level of water to baking sheet then brown in oven at 300* 20-30 minutes. When cooked add to sauce and simmer for 15-30 minutes as desired.
- Serve over favorite pasta. Bon Appetite!
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RECIPE SUBMITTED BY
I am an American Sign Language Interpreter who loves to bake -especially cheescakes- and Scrap in her spare time. I have been married for more than 12 years to a wonderful man and cook. Although I enjoy baking and time in the kitchen, the kitchen is truly my husbands domain. I have no children of my own but stay busy spoiling my 18 nieces and nephews.