Meatballs and Spaghetti Sauce submitted by Debbie Cline

I Got It From My Grandma- Coon Biscuits Recipe

5 from 1 vote

Meatballs and Spaghetti Sauce submitted by Debbie Cline

Not sure where this recipe originated, but my mother only fixed it once a year — on my father’s birthday! We always had to have the little party rye bread with it, and it was not easy to find in our town. Back in the day, we used the Parmesan out of the can, as it was all that was available.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 348kcal

Author: Jocelyn Delk Adams

Ingredients

Meatballs:

1 pound ground beef at least 80% lean
1/4 cup fresh chopped parsley or 1 Tablespoon dried
1 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg lightly beaten
1 clove garlic minced
1 cup soft bread crumbs
3 tablespoons water
2 tablespoons grated Parmesan Cheese
2 tablespoons fat

Spaghetti Sauce:

3 cups chopped onion
1 clove garlic minced (or more according to personal taste)
1 #2-1/2 canned tomatoes strained, saving juice (3-1/2 cups)
12 ounces tomato paste 2 small cans
4 ounces mushrooms with liquid 1 can
1-1/2 teaspoon salt I use less, about 1 teaspoon
1/8 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon dried oregano leaves crumbled between palms
2 teaspoons white sugar
3 tablespoons fresh chopped parsley about a heaping 1/2 teaspoon dry
4 tablespoons grated Parmesan cheese
1/4 teaspoon baking soda

Instructions

Meatballs:

Combine all ingredients except fat; mix lightly until well mixed.
Shape into medium sized meatballs.
Melt fat in large skillet, add meatballs and cook, turning frequently to brown on all sides are brown. Meatballs need not be completely done in center.
Note: Often, I brown the meatballs on a rack in the oven, turning several times, then use a couple of Tablespoons of oil for cooking the onions/garlic. You can also cook the meatballs until completely done, then freeze, taking out just how many you think you'll use for a particular meal. I have tried making them into large meatballs, and we didn't like them as well.
Remove meatballs and set aside.

Spaghetti Sauce:

Drain excess grease from skillet you used to brown meatballs, but leave all those yummy browned bits of meat.
Add onion and garlic; cook, stirring frequently, until partially tender.
Add remaining ingredients except not baking soda. Cook and stir until it comes to a short boil. Add saved juice from tomatoes until proper consistency (I usually add all of it).
Add meatballs; cover and simmer for about an hour, stirring occasionally. After an hour or so, check sauce and if it's not thick enough, continue cooking without the lid until thickness that you like. While sauce is simmering, cook up the spaghetti.
Just before serving, add baking soda to sauce and mix well. (This will foam up then die back down) (I have occasionally forgot to add the baking soda and it still comes out fine).

Nutrition