1 lb. lean ground beef
½ pound ground pork (I use sausage)
1 teaspoon garlic salt
¼ cup grated Parmesan cheese
1/8 teaspoon ground pepper
½ teaspoon leaf basil
½ teaspoon leaf oregano
½ teaspoon thyme
¼ cup dry bread crumbs (I use Pepperidge Farm Stuffing Mix)
½ cup pine nuts (optional)
2 tablespoons dried parsley flakes
¼ cup evaporated milk
2 tablespoons olive oil or butter
1 clove garlic, minced
1 medium onion, chopped
1 can (28 oz.) Italian-style tomatoes, mashed
2 teaspoons salt
½ teaspoon sugar
1 teaspoon leaf basil
1 teaspoon leaf oregano
1 can (6 oz.) tomato paste
¼ teaspoon crushed red pepper
2 packages (16 oz. each) spaghetti
Grated Parmesan cheese
Mix all ingredients thoroughly. Shape into 24 meatballs about 1 ½ inches in diameter (I usually get 40 or so from this amount, I just make them a little smaller.) Place on baking sheet and bake in 450 degree oven for 15 to 20 minutes or brown meatballs in skillet; drain.
I freeze the meatballs in two batches and use only 1 batch for the sauce recipe below.
Combine all ingredients except meatballs, spaghetti and cheese in crockpot, stir well. Cover and cook on Low setting for 5 to 10 hours. Add meatballs and continue to cook on Low setting for 7 to 12 hours.
I start the sauce at night before I go to bed and add the meatballs when I get up in the morning. That way it’s ready for dinner that night.
Just before serving, cook spaghetti according to package directions. Serve topped with meatballs in sauce and grated Parmesan cheese.
10 to 12 servings (about 3 ½ quarts)