Homemade Spaghetti and Meatballs
2 (10¾ oz) cans condensed tomato soup, undiluted or 2 cans tomato, chopped
2¾ cups water
1 (12 oz) can tomato paste
1 (4½ oz) jar sliced mushrooms, undrained
1 medium onion, chopped
3 tbsp Worcestershire sauce
3 tbsp chili powder
1 tsp salt
½ tsp cayenne pepper
2 garlic cloves, minced
Pinch of pepper
2 lbs ground beef
2 eggs, beaten
¼ cup onion, chopped
1 tsp garlic salt
½ tsp pepper
In a large Dutch oven or kettle, combine first 12 ingredients. Simmer uncovered for 2 hours stirring occasionally.
In a bowl combine the beef, eggs, onion,
garlic salt and pepper. Shape into
meatballs. Brown in skillet.
Add meatballs to sauce and simmer for 1 hour.
Served over spaghetti. Can also be served with fresh salad and garlic breadsticks.