Jansen s Spaghetti Sauce and Meatballs
Nutrition :
264 calories,
4 stars -
based on 134 reviews
Yield : 6 servings
Ingredients
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2 (28 ounce) cans chopped tomatoes2 (6 ounce) cans tomato paste2 (8 ounce) cans tomato sauce4 teaspoons dried oregano2 teaspoons dried parsley1 teaspoon dried basil2 teaspoons white sugar½ teaspoon salt6 cloves garlic, minced2 tablespoons olive oil¼ cup red wine1 ¼ pounds ground meatloaf mix (beef, pork veal)1 ½ cups crushed corn flakes cereal3 eggs3 cloves garlic, minced½ cup grated Parmesan cheese3 tablespoons tomato paste2 teaspoons dried oregano2 tablespoons dried parsley1 tablespoon white sugar½ teaspoon garlic salt½ teaspoon ground nutmeg½ teaspoon ground black pepper
Directions
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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.
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