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Spaghetti and Meatballs

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“I found a similar recipe on and it got awesome reviews over there. I added a few things and made some adaptations and this is what I came up with. This is the best I've ever had!”

Ingredients Nutrition


  1. Brown onions and garlic in olive oil over medium high heat until the onions are translucent.
  2. While that is cooking, cut the whole tomatoes in fairly large chunks, saving all liquid.
  3. Add the next five ingredients.
  4. Reduce heat, cover and simmer for 90 minutes.
  5. To make the meatballs:Mix all ingredients together in a bowl. Mix with your hands, trying not to overly handle the meat. Shape mixture into balls. How many you get will depend on how big you make them. I generally get about 24-25 bouncy ball sized meatballs. Refrigerate.
  6. After the sauce has simmered 90 minutes add the meatballs and simmer another 30 minutes.

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