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Best Spaghetti 'n' Meatballs

Best Spaghetti 'n' Meatballs
My mom's Italian friend taught her the secret to this saucy spaghetti dish. Our whole family is grateful! Mom gave me this recipe as a wedding present. It's the best-tasting spaghetti ever...and the meatballs are so tender.
10 ServingsPrep: 30 min. Cook: 1 hour 40 min.

Ingredients

  • 2 eggs
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup tomato juice, milk or beef broth
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon each salt, poultry seasoning and garlic powder
  • 2 pounds bulk pork sausage
  • SAUCE:
  • 4 cups water
  • 2 cans (11-1/2 ounces each) tomato juice
  • 3 cans (6 ounces each) tomato paste
  • 1 jar (1/2 ounce) dried celery flakes
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • Hot cooked spaghetti
© Taste of Home 2013

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Best Spaghetti 'n' Meatballs (continued)

Directions

  • In a large bowl, combine eggs, bread crumbs, cheese, tomato juice,
  • green pepper, onion and seasonings. Crumble sausage over mixture and
  • mix well. Shape into 1-in. balls. In a skillet, brown meatballs over
  • medium heat; drain.
  • In a large saucepan, combine the first eight sauce ingredients. Add
  • green pepper, onion and garlic. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 30-45 minutes or until thickened, stirring
  • occasionally. Discard bay leaf.
  • Add meatballs to sauce; simmer for 1 hour or until a thermometer
  • reads 160°. Serve with spaghetti. Yield: 10 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013