Spaghetti & Meatballs
I was doing it all wrong and she totally schooled me like she has countless other cousins. Kay had been taught by the true Italian Mother of a friend of hers over 50 years ago. I took what she gave me and added a little wine and a few extra spices I like in my sauce and the sauce by itself is all you need with a bowl of pasta. If you want to add Italian sausage, lightly brown it and drop it in to finish cooking when you drop in the meatballs.
DIRECTIONS:
Roll out about 1-1/2” meatballs and place on large baking sheet. 
Stir occasionally. Add the Parmesan cheese to the sauce the last 30 minutes.
Make the meatballs first. While they’re baking, put the sauce together and then put the cooked meatballs in the sauce and let them simmer for a couple of hours.
Meatballs Ingredients: (Makes about 30 meatballs)
- 2 lb. hamburger
- 1 lb. sausage
- 2 eggs, beaten
- Minced onion and garlic (to suit you)
- Grated Parmesan cheese
- Italian seasoned bread crumbs to bind (about 1 cup or so)
In a large bowl mix all ingredients until blended.
Bake in a preheated 350 degree oven for approximately 20-25 minutes.
When the meat starts to separate, they’re done.
Drop into pot of spaghetti sauce and let simmer for a few hours.
Sauce Ingredients:
- 2 large can crushed tomatoes
- 1 (16 oz.) can tomato sauce
- 3 (16 oz.) cans diced tomatoes
- 1 can tomato paste
- ½-1 whole onion, chopped
- 1 tbsp. minced garlic
- ½ cup white wine (good drinking wine)
- 4 tsp. sugar
- Season with salt, pepper and Italian seasoning to taste
- 1/3 c. Parmesan cheese
Optional Ingredients:
- Fresh mushrooms, sliced (or 1 small can)
- Bell pepper, sliced
Saute onion (and optional veggies) in olive oil in a large pot.
Season onions with salt and pepper as they’re cooking.
Pour in all other ingredients except Parmesan cheese. Add Italian seasoning to taste.
Simmer for a few hours with meatballs.
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