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Spaghetti Sauce & Meatballs

By on September 8, 2014

1 pound lean ground beef

1 cup dry bread crumbs

2/3 cup milk

1 egg

2 cloves garlic, minced

2 onions, finely chopped

1 teaspoon salt

1 teaspoon dried parsley

1/8 teaspoon black pepper

2 tablespoons olive oil

2 cans condensed tomato soup

2 8 oz cups water

2 tablespoons lemon juice

1/2 teaspoon salt

1 teaspoon dried parsley

1/2 teaspoon dried basil leaves

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 pkg spaghetti pasta boil until cooked tender

Directions

  1. To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
  2. Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
  3. To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour then pour over meat balls and tender cooked spaghetti noodles.

 

 

 

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