- Sauce
- 2 (28 ounce) cans chopped tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (8 ounce) cans tomato sauce
- 4 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 2 teaspoons white sugar
- 1/2 teaspoon salt
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup red wine
- Meatballs
- 1 1/4 pounds ground meatloaf mix (beef, pork veal)
- 1 1/2 cups crushed corn flakes cereal
- 3 eggs
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 tablespoons dried parsley
- 1 tablespoon white sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
- Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
- Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.
05/11/2018
recipepes.com
Jansen's Spaghetti Sauce and Meatballs, recipe
PT15M
PT1H
5
455 calories
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