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Linda Williamson's Spaghetti Sauce and Meatballs


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

Sauce:
oil
3 cloves garlic minced
6-8 cans tom paste
3-4 large cans tomato puree
4 Large cans of water
1 TBS oregano
2 TBS Grated Parmasean cheese
OPT: salt and pepper
4 chicken bullion cubes
1/2 -1 tsp parsley flakes

Meatballs:
2 1/2 Lbs Hamburger
1- 2 yellow cooking onions minced
2 cloves of garlic minced (or garlic powder)
1/2- 1 tsp parsley flakes
Salt and pepper to taste
2-3 eggs
1-3 TBS Parmesan Cheese
1 tsp Romano Cheese
1/2 oregano
2 -2 1/2 cups bread crumbs


Sauce:


In large stock pot brown garlic in oil


Add the rest of the ingredients


Bring to boil then turn down to simmer


Simmer until sauce is thick enough


2 hours before sauce is done add meatballs if you have extra meatballs allow to cool then bag and freeze


Meatballs:


Break up hamburger so its not in huge chunks


Add Onions, Garlic, Parsley and salt and pepper mix well


Add eggs mix well


Add Parmesan and Romano cheeses and mix well


Add bread crumbs and mix well (don't use too much or balls will fall apart)


Make into about 2 inch diameter balls


In batches fry balls in oil 'till browned on all sides (be careful not to break up balls when turning them! This is the hardest part)


OPT: Can add browned balls to baking pan and bake them. Then add to sauce just before serving or on top of sauce on the plate (I prefer this way less chance of breaking up balls)


Pairs Well With

A salad and garlic bread


Notes

This recipe was handed down to me from my great grandma. But while looking through our old family recipe box I found the original card that says at the top "from the kitchen of Elenore Bolger" was she a relative? I have no clue

Original recipe also noted If you don't want to add the meatballs you can add other meats like western cut ribs, pork chops, italian sausage ect But don't add them to sauce 'till about 2 hrs before you expect the sauce to be done. If I'm not using the meatballs I usually use hamburger. So instead of adding oil to the stock pot I fry up the hamburger strain a lil put back in pot then add garlic and go from there.

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