Homemade Spaghetti and Meatballs

Ingredients

  • 1 (29 ounce) can whole peeled tomatoes
  • 19 fluid ounces tomato juice
  • 1 (5.5 ounce) can tomato paste
  • 1 large onion, chopped
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes, or to taste
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground cloves
  • 1 ½ pounds lean ground beef
  • 16soda crackers, crushed
  • 2eggs, beaten
  • 3 tablespoons grated Parmesan cheese
  • 1 large clove garlic, crushed
  • 1 tablespoon dried parsley
  • ⅛ teaspoon dried thyme
  • 1 (16 ounce) package spaghetti
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).

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  • Step 2

    Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.

  • Step 3

    Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.

  • Step 4

    Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.

  • Step 5

    Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.

  • Step 6

    Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  • Step 7

    Serve sauce and meatballs over cooked spaghetti.

  • Cook's Note:

    You can use 1 teaspoon garlic salt instead of fresh garlic, if preferred.

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