Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I usually spend an afternoon preparing this and freeze leftovers in batches because it's that good. It will easily feed six or you can cut the entire recipe in half. Serve over your favorite spaghetti.

Recipe Summary

cook:
1 hr 30 mins
total:
2 hrs 15 mins
prep:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Sauce
Meatballs

Directions

Instructions Checklist
  • For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.n

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  • Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.n

  • Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.n

  • Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.n

Tips

Cooks Notes:

For light and tasty meatballs, use a fork to combine the meat mixture. Meatballs may be tough if over-worked with a spoon.

For the tastiest meatballs, be sure to use a good quality Parmesan cheese.

Nutrition Facts

416 calories; protein 26g; carbohydrates 40.2g; fat 18.5g; cholesterol 148.4mg; sodium 1849mg. Full Nutrition
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