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Spaghetti and Meatballs

Recipe Date:
February 4, 2017
Serving Size:
12
Cook Time:
05:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • Meatballs:
  • 1 cup Italian Seasoned Bread Crumbs
  • 3 tbsps Grated Parmesan Romano Cheese Blend
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 2 Large Eggs, beaten
  • 1 lb Ground Beef
  • 1 lb Italian Sausage
  • Sauce:
  • 1 Large Onion, Finely Chopped
  • 1 Medium Green Pepper, Finely Chopped
  • 1 cup Chopped Mushrooms
  • 15 ozs Tomato Sauce - Better if you make it fresh
  • 14 ozs Diced Tomatoes - Better if fresh
  • 1 Can of Tomato Paste
  • 10 Garlic Cloves, minced
  • 2 Bay Leaves
  • 1 tsp Each of Fresh Basil, Oregano, Parsley, Salt, and Pepper
  • 1/3 cup Corner 103 Merlot
Directions

1.     In a large bowl combine the bread crumbs, cheese, pepper and salt

2.     Stir in eggs

3.     Add beef and sausage and mix thoroughly. Shape inot 1 inch balls

4.     Heat a large skillet over medium heat and brown meatballs

5.     Thoroughly combine all sauce ingredients in a 6 quart slow cooker

6.     Add meatballs, stirring gently to coat.

7.     Cook covered on low for 5 hours.

8.     Remove bay leaves and serve with your favorite spaghetti