Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This recipe is down from my mother to me many years ago. It has been my favorite for many years. Editors Note: For a flavor variety on the meatballs use a combination beef and pork meat. As I typed this recipe, I wondered which people preferred - combine the pasta with the sauce or spoon the sauce over the pasta, thick sauce or thin sauce. What's your favorite way?
As I have said before, it is all about taste. Taste as you cook and it will turn out the way you want it.
Directions
Meatballs: Combine thoroughly the ground meat, onion, cheese, and seasonings. Form golf ball size meatballs and brown in oiled skillet. Set aside when done.
Meat choices::
Instead of meatball, break up the ground beef in skillet.
Instead of ground beef, try pork chops, or ballpark franks
or my Favorite of all time is Pig Tails, this one has a favor that is out of this world GOOD.
Sauce:
In a thick bottom large pot with oil added, simmer on low heat the stewed tomatoes and tomato paste with 1/2 cup of water for 1 or 2 hours without the seasonings. Add more water, 1/4 cup at a time if sauce gets too thick. You do want a thick sauce. My opinion the thicker the better. Stir to prevent sticking.
Add the remaining ingredients, stir and then add the meatballs. Cook on low heat for one more hour or as this old Southerner says - "Use your own judgment if it is enough (on the cooking time)" and maybe add a li'l more water if needed. I perfer the sauce to be thick. It just don't taste near as good when the sauce is thin like water. Optional - Add a tablespoon at a time (15 minutes) of flour mixed with 1 tablespoon of hot oil from cooked meat to thicken, stiring. until disired thickness has been reached.
Serve over your favorite pasta.
Serve with Vern's Southern Style Fryed Potatos with onion.
Serve with Vern's Southern Style Buttermilk Biscuits.
Fantastic Spaghetti, thick rich hearty sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 392 | ||
Calories from Fat: 231 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 115.7mg | 36 % | |
Sodium 239.2mg | 8 % | |
Potassium 674.9mg | 18 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5g | ||
Protein 32.7g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Vern's Southern Fried Potatoes
I recommend pairing it with this recipe
— lavernsmith
What would you serve with this? Link in another recipe.