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Italian Meatballs and Sauce For Spaghetti Recipe
|Lean ground beef||2 Pound|
|Eggs||4 , slightly beaten|
|Grated parmesan and romano cheese||1 1⁄2 Cup (24 tbs)|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Onion||1 , chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Instant minced garlic||2 Teaspoon|
|Canned tomato paste||36 Ounce (3 Cans Of 12 Ounce Each)|
|Tomato sauce||45 Ounce (3 Cans Of 15 Ounce Each)|
|Canned whole tomatoes||87 Ounce, chopped (3 Cans Of 29 Ounce Each)|
|Garlic salt||2 Teaspoon|
|Italian seasoning||2 Teaspoon|
Serving size: Complete recipe
Calories 5511 Calories from Fat 2010
% Daily Value*
Total Fat 227 g349.5%
Saturated Fat 57.1 g285.3%
Trans Fat 0 g
Cholesterol 1388.5 mg
Sodium 14139.6 mg589.2%
Total Carbohydrates 606 g201.9%
Dietary Fiber 123.4 g493.4%
Sugars 229.2 g
Protein 335 g669.6%
Vitamin A 880.4% Vitamin C 1156.6%
Calcium 219.2% Iron 575.4%
*Based on a 2000 Calorie diet
Spray flat baking dish or pan with Pam and place meatballs in pan.
Bake at 350 degrees for 30 minutes or until lightly browned.
Meanwhile prepare sauce.
In large heavy pot, brown onion in oil.
Add minced garlic.
Cook 1 minute longer.
Add remaining ingredients including meatballs and simmer very gently for about 3 hours or until sauce is proper thickness.
Serve over cooked spaghetti.
Sprinkle with additional grated Italian cheese, if desired.