OLD WORLD SPAGHETTI AND MEATBALLS
- 2 c breadcrumbs
- 1½ c milk
- 3 eggs
- 2 lb ground beef
- 1 lb ground pork
- 1½ c parmesan cheese
- ¼ c fresh parsley, chopped
- 1 Tbsp Shirley J Onion Seasoning
- 1 tsp Shirley J Chicken Bouillon
- salt and pepper to taste
- 3 lb spaghetti noodles
- 2 Tbsp olive oil
- large onion, peeled and grated
- 4 c tomato juice
- 28 oz cans crushed tomatoes
- ½ c Shirley J Pizza & Pasta Seasoning
- 4 c water
- 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
- parmesan cheese for garnish
Combine all meatball ingredients into a large mixing bowl. Use hands to mix thoroughly. Make meatballs by hand forming into 2-inch balls (approximately ¼ cup each). Bake on sheet tray at 450 degrees until just browned (approximately 30 minutes). Prepare sauce by sautéing onions in olive oil until translucent. Add tomato juice, crushed tomatoes, water, Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), and Shirley J Pizza & Pasta Seasoning to the pan with onions. Stir well, bringing mixture to a boil. Combine meatballs and sauce in a large ovenproof dish, and place in oven (reducing heat to 300 degrees) to finish cooking (approximately 15 minutes). Meanwhile cook pasta according to package directions. Serve meatballs and sauce over cooked pasta, garnish with parmesan cheese.
