2-3 lbs ground meatloaf mix or just ground beef. (meatloaf mix is way better though)
1 cup italian seasoned bread crumbs (give or take a quarter cup depending on how many lbs of meat)
2 eggs
1 TSP onion powder
1 TSP grated parmesan spaghetti cheese
1/4 TSP dried crushed red peppers
pasta of your choice
Instructions
This was my mothers recipe, till I played with it over the years and made some changes. Hopefully my children will someday do the same and it will just get better with time. I know my son will find a way to make it super thick, the way he wants it! I havent quite figured that out yet. But I think its just thick enough and like it as is, so I think I'll let him do the work for that change..It may seem like a long list of ingredients, but most of it is common stuff you probably already have in your kitchen. and its almost as easy as dumping the sauce into a large sauce pan and adding half the spices and garlic, then putting the meat into a large bowl and adding the other half of the spices and garlic, forming meatballs and dropping them into the sauce! Its really not a hard recipe to make at all..But it is definitely my favorite!!
Mix meatloaf mix/beef with bread crumbs, grated parmesan, 1/2 of each spice and 1/2 of fresh or jarred garlic, 1 TBS of the Contadina tomato sauce, 1/2 TSP of the McCormick spaghetti seasoning and the 2 eggs together in a large mixing bowl. Mix it all together well (i usually kneed mine with my hands for several minutes). Shape mixture into meatballs and set the bowl of meatballs aside.
In a large sauce pan pour in the tomato sauce, crushed tomatos, other half of spices and garlic, onion, crushed red peppers,and McCormick spaghetti seasoning. Stir well over low heat. Gently add meatballs, usually one at time works best for less mess. Adding the meatballs into the sauce instead of pouring the sauce over the meatballs is a step I learned to do to prevent the meatballs from sticking together and then breaking apart when stirring later.
Cover the pot and allow it to simmer on low stirring occassionally so the sauce doesnt stick to the bottom of the pan. Allow to cook for 4-6 hours for best results. For the busy working mom, you can mix the sauce into the crock of a slow cooker and make the meatballs the night before. Refridgerate overnight and then put the meatballs into the sauce and cook on LOW (high will burn the sauce, been there, done that) in the crock pot while at work all day. (remind the kids to give a stir now and then after school). Then come home, cook up some pasta and your ready to go!
Serving
Suggestions
Serve over pasta of your choice, I like to use left overs to make meatball subs the next day. Kids love it!
Originally Submitted
4/13/2012
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