Spaghetti & Meatballs

This is my husband's favorite spaghetti recipe and it makes enough to feed 2 families. If you aren't having company and you don't want any leftovers, then I suggest cutting the recipe in half. We like to make meatball subs with the leftover meatballs and sauce.

Sauce Ingredients:
1 1/2 cups chopped onion
3 garlic cloves minced
2 T olive oil
3 cups water
1 can (29oz) tomato sauce
2 cans (12 oz each) tomato paste
1/3 cup minced fresh parsley or 1 T dried parsley
1 T dried basil
1 T salt
1/2 t pepper
2 T brown sugar or molasses

Meatball Ingredients:
3 pounds ground beef
4 eggs, lightly beaten
2 cups soft bread cubes 
(If gluten free, use gf bread crumbs)
1 1/2 cups milk
1 cup grated parmesan cheese
3 garlic cloves, minced 
    or 1/2 t garlic powder
1 T salt
1/2 t pepper
2 T canola oil
Hot cooked spaghetti
*(If you want turkey meatballs, 
   click here for recipe)

Directions:
In a dutch oven over medium heat, saute onion and garlic in oil. Add water, tomato sauce and paste, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes.

Combine the first 8 meatball ingredients; mix well. Shape into 1 1/2 in balls. In a skillet over medium heat, brown meatballs in oil; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti. 
Makes 48 meatballs. Serves 12-16 people.