Homemade Spaghetti and Meatballs |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Cooking is one of my favorite hobbies and I do the cooking for my family more then my wife. She loves it!Matt Walter, Grand Rapids, Michigan Ingredients:
sauce: |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
2-2/3 cups water |
1 can (12 ounces) tomato paste |
1 jar (4-1/2 ounces) sliced mushrooms, undrained |
1 medium onion, chopped |
3 tablespoons worcestershire sauce |
3 tablespoons chili powder |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
2 garlic cloves, minced |
pinch pepper |
meatballs: |
2 eggs, beaten |
1/4 cup chopped onion |
1 teaspoon garlic salt |
1/3 teaspoon pepper |
2 pounds ground turkey or beef |
hot cooked spaghetti |
Directions:
1. In a large Dutch oven or kettle, combine all sauce ingredients. Simmer, uncovered, for 2 hours. In a bowl, combine the eggs, onion, garlic salt and pepper; crumble beef over mixture and mix well. Shape into small meatballs; brown in a skillet, a few at a time. Add meatballs to sauce and simmer for 1 hour. Serve over spaghetti. Yield: 8-10 servings.
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