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Best Spaghetti ‘n’ Meatballs

Total Time

Prep: 30 min. Cook: 1 hour 40 min.

Makes

10 servings

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.

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

Directions

  1. 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.
  2. 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.
  3. Add meatballs to sauce; simmer for 1 hour or until a thermometer reads 160°. Serve with spaghetti.

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