Ingredients2 h 15 m servings 416 cals
- 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.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
- 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.
- Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 416 calories; 18.5 g fat; 40.2 g carbohydrates; 26 g protein; 148 mg cholesterol; 1849 mg sodium. Full nutrition
ReviewsRead all reviews 5
just okay.. The cinnamon is overpowering and seems out of place--I'd omit it altogether if I were to ever make this again. And we prefer the usual bread crumbs vs cornflakes in our meatballs. ...
I used fire-roasted tomatoes, organic tomato sauce and paste, homemade italian seasoning (I like a little more spice in my sauce) and I added half a pound of chopped mushrooms, one diced red pep...
The sauce was okay used it on spaghetti (added a big more sugar and italian seasoning). Didn't make the meatballs.