My mother got this recipe from our Italian neighbors in the 1950s. It's been a big hit at our church community dinners, where we sometimes make three or four batches of this wonderful sauce.—Monica Crouch, Trotwood, Ohio
Can you freeze Italian Spaghetti with Meatballs?
Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth / water if necessary.
Ingredients
- 4 garlic cloves, minced
- 2 tablespoons dried parsley flakes
- 2 tablespoons olive oil
- 3 cans (28 ounces each) tomato puree
- 2 cans (28 ounces each) tomato sauce
- 2 cans (12 ounces each) tomato paste
- 2 to 3 tablespoons sugar
- 1 tablespoon Italian seasoning
- 1-1/2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- meatballs:
- 3 eggs
- 1/3 cup water
- 1 small onion, finely chopped
- 2 cups soft bread crumbs
- 2 cups grated Parmesan or Romano cheese, divided
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 pounds lean ground beef
Directions
- In two or three stockpots or Dutch ovens, saute garlic and parsley in oil 1 minute. Add tomato puree, sauce, paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
- Preheat oven to 375°. For meatballs, in a large bowl, combine the eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, 15-18 minutes or until no longer pink.
- Stir the remaining Parmesan into spaghetti sauce; simmer 30 minutes. Drain meatballs on paper towels; add to sauce.
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