HOMEMADE SPAGHETTI AND MEATBALLS

 

  • Cooking Time: 180
  • Servings: 6
  • Preparation Time: 15

Ingredients

  • 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

Directions

  • 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.

Notes

Author Credit: Maria Reed

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