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Spaghetti and Meatballs Recipe

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This recipe for Spaghetti and Meatballs, by , is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angela Lamarche

Category:
Category:

Ingredients:  
Ingredients:  
Italian Meatballs:
1/2 lb. lean Ground Beef
1/2 lb. Italian Sausage
1/4 c. dry Bread Crumbs
1/2 tsp. Pepper
2 Tbsp. dehydrated Onion
2 Eggs, lightly beaten
2 Tbsp. freshly grated Parmesan Cheese
1 tsp. Basil
1/2 tsp. Parsley
1­-2 cloves Garlic, minced
1 tsp. Salt*

Sauce:
1 large Onion, chopped
4-­5 cloves Garlic, minced or pressed
Olive Oil
2 28­oz. cans Crushed Tomatoes
16 oz. Tomato Sauce
1­-2 Tbsp. Sugar (to taste)
2 tsp. Basil
1 tsp. Italian Seasoning
Pinch of Red Pepper Flakes
Salt and Pepper to taste
Pinch of Baking Soda (to help neutralize the acid)

Directions:
Directions:
Gently  combine  meatball  ingredients  in  a  medium  bowl.  Shape
into balls, whatever size you like, but I prefer using my standard
cookie scoop  (about  1  Tbsp.)  to shape meat into balls and then
rolling it between my hands to make them even more round. Place
on a broiler pan and broil until the meatballs start to brown–I
actually use my toaster oven. Just because I can. Remove from
oven and set aside until ready to use (or freeze for later use).

Sauce
Heat olive oil in a large skillet. Add onion and garlic and cook
until onions are translucent and garlic is fragrant. Add remaining
sauce ingredients and combine well. Bring to a simmer and add
meatballs. Simmer on low, uncovered, until desired consistency is
reached–about 25­-30 minutes for a sauce that’s of medium
consistency 
Serve over hot spaghetti, maybe with
some breadsticks and some freshly grated Parmesan on top. Serves
a lot–like probably 12 regular people or 2 teenage boys.

FREEZER MEAL INSTRUCTIONS:
Prepare meatballs as directed, but divide the meatballs among two
freezer­ safe  containers.  Prepare  sauce  through  adding  all
ingredients to the pan, but don’t simmer; rather, divide the sauce
among the two containers. Freeze until ready to use. When ready
to use, place in slow cooker and cook on low for about 5-­6 hours,
although you’ll want to keep  an  eye on the sauce  and make sure
it’s not burning if you go for the whole 6 hours.

 

 

 

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