It was a shock to me to find that I had never posted my Spaghetti & meatball recipe. It is one of our most requested dinners from family and friends alike. When I lived in Corpus Christ for years, there was a neighbor, Cam, who was Italian from New York and she gave me so many of her recipes that to this day, her meatballs, pecan pie, sour cream pound cake, and so many other of our desserts are still most treasured.
1 large can of Hunts Traditional or Del Monte pasta sauce
1 can (the large can, I don’t have any here today but its about a 24 oz can I think) of small chopped diced tomatoes in sauce
1 small can oof tomato paste
2 cups water
2 packets of Thick and Zesty Italian Seasoning
1 teas Italian Seasoning
1 teas dried oregano
1 cube of frozen garlic (or one garlic clove or almost one teas of garlic powder)
1 lb 93/7 ground hamburger meat
1 lb of Italian flavored ground turkey
1 lb of ground pork
1/2 cup Progresso Italian flavored bread crumbs
1 tablespoon dried parsley flakes
1/2 teas garlic powder
1/2 cup Parmesan cheese
2 eggs
Salt and Pepper to taste
Place all the meat in a large bowl.
Meatballs:
Add one (1) packet of the Italian Seasoning, the bread crumbs, the parmesan cheese, eggs, parsley and 1/2 teas garlic powder (I usually add a little more than that, but we love garlic)
Mix well with your hands and form meatballs about 2″ in size. Place on lightly greased jelly roll pan or pyrex dish and back in preheated 400 degree oven until meatballs are done. About 12-15 minutes, depending on your oven.
Remove meatballs from baking dish and set aside.
Sauce:
In a oven proof dutch oven, spray it with Pam or lightly with a little oil. Pour all of the tomato sauce, water, paste and diced tomatoes in the pan. Add the other packet of Italian seasoning, the garlic, the Italian seasoning and the oregano. Stir and place meatballs in tomato mixture.
Bake in preheated 300 oven, covered with heavy lid for 2-3 hours, or until thick and deep red in color. Sometimes, I have to add a little more water if it cooks to quickly.
Remove from oven and spoon oven cooked (according to directions on package) spaghetti. Sprinkle with more Parmesan cheese.
This serves about 8-10 people.
These great little gems have now been placed in my “oh my gosh why haven’t I made these before? I only have maybe 20 years or so left to eat them” folder! Because we had some friends over last night for spaghetti & meatballs, I started thinking about the left over cornbread dressing from Thursday evening when I made stuffed zucchini. They were so good I had the leftovers today for lunch. They were easy, quick and will be a favorite for any fall/winter dinners that we have.
