Grammie's Spaghetti and Meatballs |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 12 |
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My Grammie made the BEST spaghetti sauce!! This recipe is very versatile. I use more garlic and my homemade, chunky tomato sauce for my version which makes a thicker, fresher tasting sauce. My Mom adds a sausage and chicken breasts. My Dad loves spicy so he always adds a nice hot sausage and chili flakes. Ingredients:
28 ounces vegetable juice (grammie used ed smith) |
5 1/2 ounces tomato paste |
10 ounces water |
1 tablespoon dry parsley flakes |
2 -4 celery leaves |
1/2 teaspoon salt |
2 -3 garlic cloves (i use 4-5) |
1 1/2 lbs ground beef |
2 eggs |
1 teaspoon salt |
1 tablespoon dry parsley flakes |
1 teaspoon garlic powder |
1 cup breadcrumbs or 1 cup cracker, crushed |
Directions:
1. SAUCE: In a large pot, mix vegetable juice, tomato paste, water, parsley flakes, celery leaves, salt and garlic.
2. Cover and cook over medium-high heat.
3. MEATBALLS: Mix together ground beef, eggs, salt, parsley flakes, garlic powder and bread crumbs together. If too wet, add more bread crumbs; if too dry, spoon some of the sauce into the mix.
4. GENTLY shape into 2-inch meatballs. You don't want to press too hard or your meatballs will be tough. My kids like to have kid-size meatballs, so we have a mix of big and small meatballs.
5. Once the sauce comes to a boil, lower heat to simmer and add the meatballs.
6. Cover and cook for 2 hours.
7. Makes 12-15 servings.
8. Our family usually doubles the recipe and then we have a freezer meal and a serving for a lunch the next day too!
9. I have also made this in the crock pot. Put it on HIGH in the morning (I had it in there for 8 hours).
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