Pasta, Rice & Grains, Sauces & Relishes
Mom's Spaghetti & Meatballs

2 28-ounce cans crushed Italian tomatoes, with juices 2 beef boullion cubes dissolved in 2 cups hot water, or 1 14-ounce can beef broth 2 cups finely diced onion, divided 1/2 cup packed brown sugar 12 large garlic cloves, minced and divided 2 tablespoons fresh lemon juice (juice of 1 lemon)

2 pounds ground beef 1 cup prepared breadcrumbs or panko 1 cup finely chopped fresh parsley 2 teaspoons salt 1 teaspoon ground black pepper 2 large eggs, beaten to blend

To prepare the sauce:

Pour tomatoes and juices into a large pot or Dutch oven. Add bullion and water mixture, 1/2 cup of the diced onion, brown sugar, half of the garlic, and the lemon juice. Bring to a boil, then reduce heat to simmer while preparing the meatballs.

To prepare the meatballs:

Combine beef, breadcrumbs, salt, pepper, and remaining onion and garlic in a large bowl. Add eggs and blend well. Shape the mixture into 1-1/2 to 2-inch balls and drop into simmering sauce. Partially cover and simmer for about 2 hours. Spoon the fat off the top of the sauce.

Notes

Serve over spaghetti, with freshly grated Parmesan and/or Romano and crushed red pepper on the side.

The sauce and meatballs can be made in a Crock-Pot®. Combine all the sauce ingredients in the Crock-Pot®, drop in the meatballs, and cook on high setting for 6-8 hours.

This is adaped from my mother's recipe, one of my favorite dishes when I was growing up.

Makes 8 servings.
Per serving (including 1/4 lb. cooked spaghetti): 497.5 calories; 25.8g fat (46.7% calories from fat); 26.4g protein; 39.9g carbohydrate; 139mg cholesterol; 1241mg sodium.