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Spaghetti and Meatballs Recipe

Cooking is one of my favorite hobbies and I do the cooking for my family more then my wife. She loves it!—Matt Walter, Grand Rapids, Michigan

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8-10 Servings
Prep: 20 min. Cook: 3 hours

Ingredients

SAUCE:
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2-2/3 cups water
1 can (12 ounces) tomato paste
1 jar (4-1/2 ounces) sliced mushrooms, undrained
1 medium onion, chopped
3 tablespoons Worcestershire sauce
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 garlic cloves, minced
Pinch pepper
MEATBALLS:
2 eggs, beaten
1/4 cup chopped onion
1 teaspoon garlic salt
1/3 teaspoon pepper
2 pounds ground beef
Hot cooked spaghetti

Directions

In a large Dutch oven or kettle, combine all sauce ingredients. Simmer, uncovered, for 2 hours. In a bowl, combine the eggs, onion, garlic salt and pepper; crumble beef over mixture and mix well. Shape into small meatballs; brown in a skillet, a few at a time. Add meatballs to sauce and simmer for 1 hour. Serve over spaghetti. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 266 calories, 13 g fat (5 g saturated fat), 103 mg cholesterol, 807 mg sodium, 17 g carbohydrate, 4 g fiber, 22 g protein.

Spaghetti and Meatballs published in Taste of Home December/January 1995, p47

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