Melt-In-Your-Mouth Meatballs & Spaghetti Sauce

Melt-In-Your-Mouth Meatballs and Spaghetti Sauce

Submitted by GenieSmile

SAUCE:

1 - 1 lb. can of crushed tomatoes

2 - 6 oz. cans tomato paste

1 1/2 tsp salt

1 Tbsp. whole basil

1 clove of garlic, minced

One Lg. Jar Prego (yeh, just do it)

(When you double or triple this, use 4 cans of tomatoes and only 4 cans of paste)

MEATBALL FLUFFS:

1 lb. Ground Chuck

1 lb. Italian Sausage (hot)

1/2 tsp. Worcestechire sauce

1 tsp. salt

1/2 large onion, minced

1 whole egg

2 tbs. flour

1/2 tsp. pepper

2 slices of bread OR about 3/4 cup of crumbs

1 cup Evaporated Milk (or a bit less)

1 cup Parmesan cheese

1 good pinch of majoram, thyme and oregano, italian seasoning, and 2 tsp. sugar

Mix meat mixture well. Cover bowl and refrigerate overnight.

(The meatballs may be cooked immediately, but the secret of the fluffy texture is in the waiting.)

Cook the meatballs IN the sauce, simmering for at least 4 hours, stirring occasionally. Serve with thin spaghetti, salad, Texas Garlic Bread and a glass of your favorite red wine.