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Categories:
sauce tomatoes tomato paste tomato sauce oregano parsley basil white sugar salt garlic olive oil red wine meatballs ground meatloaf corn flakes cereal eggs garlic Parmesan cheese tomato paste oregano parsley white sugar garlic salt ground nutmeg ground black pepper
Viewed: 5 - Published at: 3 years agoIngredients
- Sauce
- 2 (28 ounce) cans chopped tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (8 ounce) cans tomato sauce
- 4 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 2 teaspoons white sugar
- 1/2 teaspoon salt
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup red wine
- Meatballs
- 1 1/4 pounds ground meatloaf mix (beef, pork veal)
- 1 1/2 cups crushed corn flakes cereal
- 3 eggs
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 tablespoons dried parsley
- 1 tablespoon white sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
Method
- 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.
