Meatballs and Spaghetti

This is definitely a great family weekend activity - and you’ll have plenty to freeze for leftovers. I will admit, this recipe is a lot of work knowing I could just go to the store and buy everything, but the reward at the end of this is priceless.

INGREDIENTS for sauce:

- 19 pounds whole canned tomatoes blended 

- 2 large white onions finely minced

- 15 garlic cloves finely minced

- 1 cup red wine 

- 1 cup water 

- Salt and pepper for taste 

- 1 bunch fresh parsley chopped 

- 1 bunch fresh basil 

- Olive oil for cooking 

SPAGHETTI NOODLES:

- 16 oz fresh or dried 

INGREDIENTS for meatballs: 

- 2 pounds ground beef 

- 1/2 cup minced garlic 

- 1/2 cup Parmesan cheese

- 4 eggs 

- 1/2 loaf Italian bread (soak in water and squeeze out) 

- Salt and pepper for taste 

- 1/2 cup fresh chopped parsley 

- Vegetable oil (to cover meatballs halfway when frying in pan so depends on the size pan you use) 

DIRECTIONS for sauce: 

1. In a large pot add oil, garlic and onion. Cook  until golden. 

2. Add blended tomatoes and stir in evenly. 

3. Once even add wine, water, salt, pepper, parsley and basil. 

4. Turn to simmer for 4 hours, check occasionally and stir. 

DIRECTIONS for meatballs and noodles: 

1. In a large mixing bowl add beef, garlic, Parmesan, eggs, Italian bread, parsley, salt and pepper. 

2. Use your hands and mix all ingredients thoroughly together. 

3. Roll all mixture into medium size balls or size of your liking.

4. In a large pan heat up vegetable oil.

5. Once oil is heated place meatballs in gently, be very careful. 

6. Fry one side of the meatball for 2-3 minutes then flip to the other side for another 2-3 minutes. 

7. Continue frying until all meatballs are cooked.

8. In the meantime, fill up a large pot with water, add salt and bring to a boil.

9. Add spaghetti noodles and cook per instructions.

*After the sauce has simmered for 4 hours, plate however you like! I love to add fresh basil on top :) freeze all the leftovers to enjoy another day!