Italian Spaghetti Sauce With Meatballs

This is a great recipe for the family, and it freezes well!  I can't quote my sources on this one, it is written on a recipe card in my file box, with no name or source written on it.  If anyone knows where it comes from, let me know so I can give credit where credit is due.  I've been making it for a few years now, and you can either serve it over pasta, or use it to make an amazing meatball sub, which is what Justin prefers.  Just put the meatballs and sauce on a good sub bun, top with mozzarella cheese, and broil in the oven until the cheese does it's cheesy thing.


Italian Spaghetti Sauce with Meatballs:

Meatballs:

1 pound ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon parmesan cheese
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1 egg, beaten

In a large bowl, combine all ingredients; mix well and form into meatballs.  Store, covered in refrigerator until needed. 

Sauce:

3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 cans crushed tomato
2 teaspoons salt
1 teaspoon sugar
1 bay leaf
1 can tomato paste
3/4 teaspoon basil
1/2 teaspoon ground pepper

In a large saucepan over medium heat, saute onion and garlic in oil.  Stir in remaining ingredients, simmer for 90 minutes.  Add meatballs for last 30 minutes.

*  I don't refrigerate the meatballs and cook them in the sauce, because sometimes I like to serve the sauce over the meatballs.  So, I cook the meatballs on a cookie sheet for 15 minutes at 425 degrees F.  Then, either add the meatballs directly to the sauce, or spoon the cooked sauce over the meatballs.  Whatever floats your boat.  This recipe freezes well, by the way, and you can double it if you want to make a batch for dinner, and a batch to freeze for another day.  Justin suggested that the next time I make it as a sub, to brush the sub with garlic butter and broil it first, then add the meatballs, sauce and cheese and return to the oven to broil it again.  Sounds yummy, I think I'll try it next time.