“Easy but great! Adults and children appreciate the flavors and textures!”
READY IN:
31mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 lbs ground round
  • 1 large onion (put through food processor)
  • 4 large slice of italian white bread (put though food processor to crumb)
  • 1 cup dry bread, crumbs (Italian Seasoned)
  • 1 large egg
  • 2 tablespoons sea salt or 2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons milk
  • Red sauce
  • 3 stalks celery (put through food mill or processor)
  • 1 large onion (put through food mill or processor)
  • 2 tablespoons roasted garlic in oil (found in produce section)
  • 6 tablespoons olive oil
  • 6 tablespoons veg oil
  • 48 ounces tomato puree
  • 48 ounces crushed tomatoes
  • 2 tablespoons kosher salt
  • 12 cup brown sugar

Directions

  1. For meatballs: combine meatball ingredients and form into 2 inch balls. Brown in large pot in olive/veg oil combination. Brown in small batches until brown on all side. Place in paper towel lined bowl to rest.
  2. When finished with meatballs -- add a small amount more of olive oil if needed to bottom of same pan. BROWN celery, onion, and garlic in the remains of the browned meatball oil. Take it to the almost burned stage! Add tomato puree and crushed tomatoes. Lightly rinse cans and add that liquid to sauce. Bring to a simmer. Add Salt and brown sugar. Return Meatballs to sauce and simmer 1 hour.
  3. Serve over hot spaghetti and top with Asiago grated cheese. Hot crusty bread on the side.
  4. My family and friends love this all year round. A true comfort meal!

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