Directions: |
Directions:Add tomato paste and water to 8 - 10 quart pot. Stir to dissolve by heating on low. When sauce bubbles, put heat on simmer. Stir occasionally so paste will dissolve. Add onion and garlic chopped. Cover pot (leave slightly cracked).
Add egg to ground meat in bowl. Cover top of meat with bread crumbs. Sprinkle garlic powder over ground meat. Mix by hand, adding salt, pepper, bread crumbs, garlic powder and egg. Add milk, enough so it won't be stiff; make it moist. Add more bread crumbs, if necessary. Mix well and add more milk to make moist, if needed.
Brown meatballs in a saucepan on the stove, or brown them in the oven at 350 º in a Pyrex dish. Don't brown too much on either side. Don't let them get crusty. Keep them moist.
Remove meatballs from pan or dish and drain grease on paper towels. Add meatballs to the pot of sauce. Add sweet basil, oregano and salt and pepper. Stir and cover sauce, leaving slightly cracked to avoid excessive condensation. Start timing sauce and cook for 5 to 6 hours. Taste for salt after 2 hours. As sauce thickens add 2 to 3 cans of water to pot and allow to cook down before serving. Serve Spaghetti Sauce and Meatballs over freshly cooked pasta with freshly grated Parmesan cheese and homemade garlic bread. |
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Notes: |
Personal
Notes: Grandma Angel (Angelina Mann Kingham) used to stuff green peppers and eggplants with her meatball recipe and cook in the sauce sometimes instead of meatballs. During Lent she dropped hard boiled eggs in the sauce instead of meatballs, when we could not eat meat on Fridays. Cynthia put together this recipe while watching Aunt Margaret Mann Collins make spaghetti sauce and meatballs one time. She made Auntie stop and measure each ingredient, so she could pass this recipe to the family.
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This recipe for Aunt Margaret's Italian Spaghetti Sauce and Meatballs is from