Best Spaghetti 'n' Meatballs |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
My mom's Italian friend taught her the secret to this saucy spaghetti dish. Our whole family is grateful! Mom gave me this recipe as a wedding present. It's the best-tasting spaghetti ever...and the meatballs are so tender. Ingredients:
2 eggs |
1 cup dry bread crumbs |
1/2 cup grated parmesan cheese |
1/2 cup tomato juice, milk or beef broth |
1/4 cup finely chopped green pepper |
1/4 cup finely chopped onion |
1 teaspoon italian seasoning |
1/2 teaspoon each salt, poultry seasoning and garlic powder |
2 pounds bulk pork sausage |
sauce: |
4 cups water |
2 cans (11-1/2 ounces each) tomato juice |
3 cans (6 ounces each) tomato paste |
1 jar (1/2 ounce) dried celery flakes |
1 bay leaf |
1 teaspoon italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup finely chopped green pepper |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
hot cooked spaghetti |
Directions:
1. In a large bowl, combine eggs, bread crumbs, cheese, tomato juice, green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain.
2. In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally. Discard bay leaf.
3. Add meatballs to sauce; simmer for 1 hour or until a thermometer reads 160°. Serve with spaghetti. Yield: 10 servings.
|
|