Italian Meatballs and Sauce For Spaghetti
|Lean ground beef||2 Pound|
|Eggs||4 , slightly beaten|
|Grated parmesan and romano cheese||1 1⁄2 Cup (24 tbs)|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Onion||1 , chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Instant minced garlic||2 Teaspoon|
|Canned tomato paste||36 Ounce (3 Cans Of 12 Ounce Each)|
|Tomato sauce||45 Ounce (3 Cans Of 15 Ounce Each)|
|Canned whole tomatoes||87 Ounce, chopped (3 Cans Of 29 Ounce Each)|
|Garlic salt||2 Teaspoon|
|Italian seasoning||2 Teaspoon|
Mix first 8 ingredients and shape into meatballs.
Spray flat baking dish or pan with Pam and place meatballs in pan.
Bake at 350 degrees for 30 minutes or until lightly browned.
Meanwhile prepare sauce.
In large heavy pot, brown onion in oil.
Add minced garlic.
Cook 1 minute longer.
Add remaining ingredients including meatballs and simmer very gently for about 3 hours or until sauce is proper thickness.
Serve over cooked spaghetti.
Sprinkle with additional grated Italian cheese, if desired.