Naomi Townsend
Ozark, MO
This is my husband’s favorite dish. He got the recipe from a friend in his hometown 25 years ago, and we’ve enjoyed it ever since. It has become a weekly event to serve spaghetti & meatballs, green salad and garlic bread...yummy! Leftovers are great too.
2 8-oz. cans tomato sauce, divided
1.4-oz. pkg. French onion soup mix
1 c. water
1 lb. ground beef
1 t. dried parsley
1/2 t. dried thyme
1/2 t. garlic salt
1/4 t. pepper
6-oz. can tomato paste
cooked spaghetti
In a saucepan over medium heat, stir together 1-1/2 cans tomato sauce, soup mix and water; cover and bring to a boil. Reduce heat to low; simmer for 15 minutes, stirring occasionally. Meanwhile, combine beef, remaining tomato sauce and seasonings in a bowl. Blend well with your hands; form into one-inch meatballs. Add meatballs to sauce, one at a time, making sure all meatballs are covered with sauce. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in tomato paste; simmer for another 30 minutes. Serve meatballs and sauce over cooked spaghetti. Makes 4 servings.
Dip your hands into cold water before shaping meatballs...the meat won’t stick to your hands.