Spaghetti and Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
1 28 oz. can Italian tomatoes
12 oz. can tomato paste, plus 2 1/2 cans water
1 8 oz. can tomato sauce
1 tsp. salt
1 tsp. sugar
pinch baking soda
pepper
Meatballs:
1 1/2 lbs. ground beef
4 slices bread made into crumbs
1 1/2 tsp. salt
pepper
meat tenderizer (a shake)
garlic salt
minced dry onions
grated cheese
2 eggs
1/4 c. milk
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Directions: |
Directions:Puree the whole tomatoes or put them through a mill. Add remaining ingredients for the sauce. Bring to a boil while you mix the ingredients for the meatballs.
Use your own tastes for the unmeasured ingredients. I don't use the salt at all in this recipe. I use garlic powder instead of garlic salt.
Drop golf ball sized meatballs into the boiling sauce. When all the meatballs are added, reduce the heat to a simmer and cook for 3 hours. Stir several times.
Serve with thin spaghetti and garlic bread. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: This one of Reba Alden's tried and true recipes. The only thing I left out was the dried green peppers in the meatballs. Much better without. I've added pieces of cooked italian sausage to this in addition to the meatballs. I also use about 1 tsp. dried basil in the sauce. This is my favorite sauce and I make it as often as possible. I use the meatball recipe and freeze them for another use. I believe Reba was given this recipe while she lived in Mount Carmel.
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