Homemade Spaghetti and Meatballs

I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 384 Calories

Ingredients

• 1 teaspoon salt
• 2 eggs, beaten
• ¼ teaspoon ground cloves
• ½ teaspoon ground black pepper
• 2 tablespoons dried parsley
• 1 large onion, chopped
• 1 ½ pounds lean ground beef
• ⅛ teaspoon dried thyme
• 1 tablespoon dried parsley
• ¼ teaspoon dried thyme
• 3 tablespoons grated Parmesan cheese
• 1 large clove garlic, crushed
• 1 (16 ounce) package spaghetti
• ½ teaspoon crushed red pepper flakes, or to taste
• 1 (5.5 ounce) can tomato paste
• 1 (29 ounce) can whole peeled tomatoes
• 19 fluid ounces tomato juice
• 16 soda crackers, crushed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 3

Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.

Step 4

Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.

Step 5

Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.

Step 6

Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.

Step 7

Serve sauce and meatballs over cooked spaghetti.