John Schwegmann'S Real Italian Meatballs And Spaghetti Recipe

Name: John Schwegmann'S Real Italian Meatballs And Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 1/2 cup butter; 1 cup chopped green onion; 2 jumbo yellow onions, chopped; 1 cup celery, chopped; 2 cups green bell peppers, chopped; 1/2 cup parsley, chopped; 5 garlic cloves, chopped fine; 2 tablespoons italian dry seasoning; 5 fresh bay leaves; 1 (28 ounce) can whole peeled Italian tomatoes; 3 (6 ounce) cans tomato paste; 3 (8 ounce) cans tomato sauce; 1 teaspoon sugar; salt and pepper; MEATBALLS; 2 lbs fresh ground beef, coarsely ground if desired; 1 cup chopped green onion (green part only); 1 jumbo yellow onion, chopped; 2 cups chopped celery; 1/2 cup chopped parsley; 1 cup bell pepper, chopped; 5 fresh garlic cloves, chopped; 6 large eggs, lighltly beaten; 1 cup Italian seasoned breadcrumbs; salt and pepper; 1 cup olive oil (or as needed)

Servings: persons

SAUCE
1/2 cup butter
1 cup chopped green onion
2 jumbo yellow onions, chopped
1 cup celery, chopped
2 cups green bell peppers, chopped
1/2 cup parsley, chopped
5 garlic cloves, chopped fine
2 tablespoons italian dry seasoning
5 fresh bay leaves
1 (28 ounce) can whole peeled Italian tomatoes
3 (6 ounce) cans tomato paste
3 (8 ounce) cans tomato sauce
1 teaspoon sugar
salt and pepper
MEATBALLS
2 lbs fresh ground beef, coarsely ground if desired
1 cup chopped green onion (green part only)
1 jumbo yellow onion, chopped
2 cups chopped celery
1/2 cup chopped parsley
1 cup bell pepper, chopped
5 fresh garlic cloves, chopped
6 large eggs, lighltly beaten
1 cup Italian seasoned breadcrumbs
salt and pepper
1 cup olive oil (or as needed)

1
To make sauce: Melt butter in a large heavy pot. Add the green onions, yellow onions, celery, bell pepper, parsley, garlic, and Italian seasoning and saute over medium heat for 15 minutes. Add the bay leaves and whole tomatoes and mash tomatoes against the side of the pot to crush. Lower heat and simmer for 1 hour, then add tomato paste and sauce, and salt and pepper to taste. Cover and let simmer 2 hours. Add sugar, cover and let simmer another 21/2 hours, stirring occasionally. If the sauce looks too thick a little water may be added.
2
Prepare meatballs by mixing all ingredients, except olive oil, together. Roll into 11/2- to 2-inch balls. Heat a few tablespoons of oil in a large skillet and saute in batches until nicely brown. Set aside.
3
Add meatballs to sauce and continue simmering another 30 to 45 minutes. Remove bay leaves. Serve over spaghetti (cooked al dente) and top with freshly grated Romano cheese.

2206

kcal

Calories

145

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: SAUCE, 1/2 cup butter, 1 cup chopped green onion, 2 jumbo yellow onions, chopped, and more.

Yes, John Schwegmann'S Real Italian Meatballs And Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

John Schwegmann'S Real Italian Meatballs And Spaghetti

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