Italian Spaghetti With Meatballs
165 mins (prep 45, cooking 120)
13 ingredients
10 servings
I got this from Recipe Exchange back in the Dinosaur Age. According to the author, the original recipe came with her grandmother from Italy in 1920. I have been working with it for years and have, of course, tweaked a good deal. This is an awesome sauce. I usually make a batch early in the year, we eat it for a few days and I freeze the remainder (without the meatballs) and just make more meatballs later and add to the defrosted sauce (simmer for a good while to cook the meat). The meatballs are really versitile and the main reason we love this recipe. They are great on sandwiches or just by themselves with a little sauce and parm.

Categories:  ground-beef , beef , meat , <-4-hours , time-to-make ,
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Serving Size (149.07 g)
Servings 10
Amount per Serving
Calories 194.84 Calories from Fat 24.93
% Daily Value *
Total Fat 2.77g 42.67%
Saturated Fat 0.96g 47.77%
Trans Fat 0.01g %
Cholesterol 65.22mg 217.39%
Sodium 976.97mg 407.07%
Total Carbohydrate 14.98g 49.92%
Dietary Fiber 2.26 g 90.54%
Sugars 5.92 g %
Protein 28.14g 562.75%
Vitamin A 623.51IU% Vitamin C 8.59mg%
Calcium 175.87mg% Iron 3.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole tomatoes, fresh basil, fresh basil, dried breadcrumbs, minced garlic cloves, fresh basil