The World's best Spaghetti and Meatballs

Are you kidding me? This is AWESOME! Where has this recipe been all my life? It has such basic ingredients but it is to die for. It also makes quite a bit. We ate it for about 3 days straight and no one was complaining. 

Ok, so plan ahead. There isn't a ton of work, but the sauce does need to cook for 2 hours. Once it's on the stove, you're home-free. It's SO worth planning ahead. I can't wait to make it again. Oh and please serve it over whole-wheat pasta. YUM!!

And of course, for my 2-year-old son's sake, we had to sing "On top of old Smokey" at the dinner table. No mocking, please. It's just one of those things we have to do as parents to make our children giggle.

Enjoy!

{SPAGHETTI WITH MEATBALLS} 

click here for a printable version of this recipe

Meatballs 

1 lb. ground beef

1 c. bread crumbs

1 T. dried parsley

1 T. Parmesan cheese, grated

1/4 tsp. ground black pepper

1/8 tsp. garlic powder

1 egg, beaten

Sauce 

3/4 c. onion, chopped

5 cloves garlic, minced (yes, that does indeed say 5)

1/4 c. olive oil

2 (28-oz) cans whole peeled tomatoes

2 tsp. salt

1 tsp. white sugar

1 bay leaf

1 (6-oz.) can tomato paste

3/4 tsp. dried basil

1/2 tsp. ground black pepper 

  

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. 

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.