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Italian Meatballs In Spaghetti Sauce Recipe
|Meatballs||1 Cup (16 tbs)|
|Lean ground beef||1 Pound|
|Sausage/Ground pork||1⁄2 Pound|
|Breadcrumbs||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Eggs||2 , beaten|
|Parmesan cheese||2 Teaspoon, grated|
|Dry red california wine||1⁄4 Cup (4 tbs)|
|Canned stewed tomatoes||8 Ounce (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Beef bouillon||1 Cup (16 tbs)|
|Seasoned salt||1 Teaspoon|
Serving size: Complete recipe
Calories 2325 Calories from Fat 1147
% Daily Value*
Total Fat 126 g194.4%
Saturated Fat 41 g204.9%
Trans Fat 0.5 g
Cholesterol 853 mg
Sodium 9408.9 mg392%
Total Carbohydrates 83 g27.6%
Dietary Fiber 18.2 g72.7%
Sugars 23.6 g
Protein 200 g400.5%
Vitamin A 52.7% Vitamin C 70.1%
Calcium 61.6% Iron 189.7%
*Based on a 2000 Calorie diet
Form into 1 1/2 inch meatballs.
Heat a little oil in a skillet and brown meatballs, a dozen or so at a time.
Place them in the crock cooker after draining off the grease.
Sauce: Combine the sauce ingredients and pour over meatballs.
Cover and cook at Low for 4 to 6 hours.
If a thicker sauce is desired, remove the meatballs and reduce the sauce by turning the cooker to High for 15 minutes or so.
Return meatballs to sauce, and serve over hot, cooked spaghetti topped with grated Parmesan cheese