Southside Spaghetti and Meatballs

By lmeyer

Ingredients

• Meatballs:
• 1 lb ground beef
• 1 lb ground pork
• 1 cup dry bread crumbs
• 1 cup wet bread crumbs (make by sprinkling water over dry crumbs and squeezing water out)
• 3/4 cup Romano cheese
• 1/2 tsp salt
• 1 1/2 tsp garlic powder
• 2 tsp black pepper
• 2 cloves garlic (use garlic press)
• 2 T flat leaf parsley
• 3 eggs, beaten
• Spaghetti Sauce:
• 2 cloves garlic
• olive oil
• 24 ounces tomato paste
• 12 ounces tomato puree
• 3 bay leaves
• 2 springs fresh basil
• 1/4 tsp salt
• 2 tsp garlic powder
• 2 tsp black pepper
• 2 tsp oregano
• 1 T grated Romano cheese
• 1/4 tsp crushed red pepper

Preparation

Step 1

Meatballs:
Mix the beef and pork together. Mix the dry bread crumbs and the wet bread crumbs, and mix with the meat. Mix the cheese, salt, garlic powder and black pepper, and mix with the meat. Add the garlic and parsley. Add the beaten eggs a little at a time. Mix thoroughly. Shape into balls. I use an ice cream scoop. Brown in oil until lightly browned. Drain and place in a prepared sauce. Cook for about 2 hours, stirring occasionally. Makes about 25 meatballs.

Sauce:
Heat the garlic in the oil until lightly browned. Add the tomato paste and the tomato puree. Add four 12-ounce cans of water. Stir until well blended. Add remaining spices and cook over low heat for about two hours.