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 itâ€™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)