Ingredients
10
10 servings
- •1 (29 ounce) can whole peeled tomatoes
- •19 fluid ounces tomato juice
- •1 (5.5 ounce) can tomato paste
- •1 large onion, chopped
- •2 tablespoons dried parsley
- •1 teaspoon salt
- •½ teaspoon crushed red pepper flakes, or to taste
- •½ teaspoon ground black pepper
- •¼ teaspoon dried thyme
- •¼ teaspoon ground cloves
- •1 ½ pounds lean ground beef
- •16 soda crackers, crushed
- •2 eggs, beaten
- •3 tablespoons grated Parmesan cheese
- •1 large clove garlic, crushed
- •1 tablespoon dried parsley
- •⅛ teaspoon dried thyme
- •1 (16 ounce) package spaghetti
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
- Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
- Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
- Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Serve sauce and meatballs over cooked spaghetti.
Nutritional Facts
Per 10 servings
- Calories: 384
- Carbohydrate: 48g
- Fat: 11g
- Fiber: 4g
- Protein: 23g
- Sugar: 8g
Related Recipes
Chicken Meatballs and Spaghetti
Easy Spaghetti and Meatballs
Spaghetti Sauce with Turkey Meatballs
Italian Spaghetti Sauce with Meatballs
Spaghetti And Meatballs
Simple Spaghetti And Meatballs
Slow Cooker Spaghetti and Meatballs
Healthier Italian Spaghetti Sauce with Meatballs
Bison Meatballs and Spaghetti
Megan's Amazing Spaghetti and Meatballs
Spaghetti and Meatballs in the Instant Pot
