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Italian Spaghetti with Meatballs

Italian Spaghetti with Meatballs
My mother got this recipe from our Italian neighbors in the 1950s. It's been a big hit at our church community dinners, where we sometimes make three or four batches of this wonderful sauce.—Monica Crouch, Trotwood, Ohio
20-24 ServingsPrep: 45 min. Cook: 3 hours

Ingredients

  • 4 garlic cloves, minced
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons olive oil
  • 3 cans (28 ounces each) tomato puree
  • 2 cans (28 ounces each) tomato sauce
  • 2 cans (12 ounces each) tomato paste
  • 2 to 3 tablespoons sugar
  • 1 tablespoon Italian seasoning
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • MEATBALLS:
  • 3 eggs
  • 1/3 cup water
  • 1 small onion, finely chopped
  • 2 cups soft bread crumbs
  • 2 cups grated Parmesan or Romano cheese, divided
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
© Taste of Home 2013

2 of 2

Italian Spaghetti with Meatballs (continued)

Ingredients (continued)

  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 pounds lean ground beef

Directions

  • In two or three stockpots or Dutch ovens, saute garlic and parsley in
  • oil 1 minute. Add tomato puree, sauce, paste and seasonings. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
  • Preheat oven to 375°. For meatballs, in a large bowl, combine the
  • eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and
  • seasonings; mix well. Crumble beef over mixture and mix well. Shape
  • into 1-1/2-in. balls. Place meatballs on greased racks in shallow
  • baking pans. Bake, uncovered, 15-18 minutes or until no longer pink.
  • Stir in the remaining Parmesan into spaghetti sauce; simmer 30
  • minute. Drain meatballs on paper towels; add to sauce. Yield: 20-24
  • servings.
Nutrition Facts: 1 serving (1 each) equals 185 calories, 8 g fat (3 g saturated fat), 66 mg cholesterol, 545 mg sodium, 11 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013