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Spaghetti Sauce with Meatballs

Spaghetti Sauce with Meatballs
This was my mother-in-law's recipe and as a bride, my first adventure into serious cooking. I enjoy spending the time making it, knowing I'll have enough for several meals. -Anne Eynon Feasterville, Pennsylvania
12 ServingsPrep: 30 min. Cook: 2 hours and 30 min.

Ingredients

  • 1 cup chopped onion
  • 1 large green pepper, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 3 bay leaves
  • 1 tablespoon sugar
  • 1 tablespoon dried oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • MEATBALLS:
  • 1 egg
  • 1 cup chopped onion
  • 2 slices bread, cubed
  • 1/4 cup milk
  • 2 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 pound ground beef
  • 1/4 pound ground veal
© Taste of Home 2013

2 of 2

Spaghetti Sauce with Meatballs (continued)

Ingredients (continued)

  • 1/4 pound ground pork
  • 2 tablespoons vegetable oil
  • Hot cooked spaghetti

Directions

  • In a large saucepan or Dutch oven, saute the onion, green pepper,
  • celery and garlic in oil until tender. Stir in the tomatoes, tomato
  • paste, water, bay leaves, sugar, oregano, cloves, pepper flakes and
  • pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours,
  • stirring occasionally.
  • Meanwhile, in a bowl, combine the egg, onion, bread cubes, milk,
  • parsley, garlic and salt. Crumble meat over mixture and mix well.
  • Shape into 1-1/2-in. balls. In a skillet, brown the meatballs in
  • batches in oil; drain.
  • Add meatballs to sauce. Cover and simmer for 30 minutes or until a
  • thermometer reads 160°. Discard bay leaves. Serve meatballs and
  • sauce with spaghetti. Yield: 12 servings.
Nutrition Facts: 1 serving (1-1/2 cups) equals 198 calories, 11 g fat (3 g saturated fat), 49 mg cholesterol, 364 mg sodium, 14 g carbohydrate, 3 g fiber, 12 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013