Spaghetti and Meatballs (Hot) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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Ingredients:
2 (10 3/4 ounce) cans undiluted tomato soup |
2 2/3 cups water |
1 (12 ounce) can tomato paste |
1 (4 1/2 ounce) jar sliced mushrooms, undrained |
1 medium onion, chopped |
3 tablespoons worcestershire sauce |
3 tablespoons chili powder |
1 teaspoon salt |
1/2 teaspoon cayenne pepper |
2 cloves garlic, minced |
1 pinch pepper |
2 lbs ground beef |
2 eggs, beaten |
1/2 cup chopped onion |
1 teaspoon garlic salt |
1/2 teaspoon pepper |
hot cooked spaghetti |
Directions:
1. In large Dutch oven or kettle, combine all sauce ingredients.
2. Simmer, uncovered, for 2 hours.
3. In a bowl, combine the beef, eggs, onion, garlic salt and pepper.
4. Shape into small meatballs; brown in a skillet, a few at a time.
5. Add meatballs to sauce and simmer for 1 hour.
6. Serve over spaghetti.
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