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Spaghetti Meatball Supper Reciepe

Ingredients

  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 teaspoons sugar
  • 2 teaspoons dried basil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • MEATBALLS:
  • 3 cups soft bread crumbs
  • 1/2 cup water
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • Hot cooked spaghetti

Directions

  • 1. In a 6-qt. stockpot, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally.
  • 2. For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls.
  • 3. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

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