Ingredients

The following ingredients have 8 Servings
  • 3 tbsp olive oil
  • 4 cloves garlic (peeled and sliced)
  • 1 onion (medium peeled and cut in half.)
  • 12-15 whole cloves (to stud the onion with.)
  • 56 oz canned tomatoes
  • 6 oz tomato paste
  • 1/2 cup red wine
  • 1 tsp sugar (or sugar alternative this helps to neutralize the acidity taste in the tomatoes.)
  • 1 tsp Italian herb seasoning ((or can use dried basil, dried thyme and dried oregano mix))
  • salt and pepper (to taste)
  • 6 basil (fresh or 1 teaspoon dried basil)
  • hot pepper flakes (Dash of hot pepper flakes (optional)- gives it a little sparkle)
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1.25 cups breadcrumbs (( I used gluten-free breadcrumbs))
  • 3 cloves garlic (peeled and chopped or 1 teaspoon dried garlic powder.)
  • 3/4 cup chicken broth (or enough to wet the breadcrumbs (gluten free))
  • 2 tbsp parsley (fresh chopped)
  • 1 tsp basil (dried)
  • 1/2 cup parmesan cheese (grated)
  • 1 egg ((or if egg allergies like me then exchange with 2 tablespoons of soft tofu))
  • 1 cup mozzarella cheese (1 inch cubes (optional if you want your meatballs stuffed))
  • oil spray
  • 1 pound spaghetti (cooked aldente (I used gluten free but can use whole grain or regular) )

Instruction

  • Make Grandmas Sauce:  Place the pointed end of the 12-15 cloves and pierce into peeled whole onion so that you have a "studded onion". Next put 3 tablespoons of olive oil in a large sauce pan on medium heat and then place whole clove studded onion in oil and brown over medium meat for about 5 minutes until the flavors are infused into the oil. Remove whole onion. Add garlic and sauté for 1 minute until golden brown. Then add crushed tomatoes, tomato paste, red wine, sugar, salt, pepper and basil. Turn down the heat to low simmer and cook nice and slow for about and hour. If sauce consistency is too thick then add more wine or water and if sauce is too thin then add more paste to suite your preference. Taste and adjust seasoning as desired. Set Aside.
  • Made Grandma's Homemade Meatballs:   Preheat oven to 350 F (176 C). Place the ground meats, both breadcrumbs, parsley, Parmesan, salt, pepper, nutmeg, egg (or tofu if egg allergies), and 3/4 cup chicken broth in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. (My youngest teenager came up with this great idea to stuff each meatball in the center with a cube of mozzarella before baking and it is delicious) Lightly spray a baking sheet and place meatballs a few inches apart and bake in oven for about 7 minutes just until they are slightly golden on the outside but still pink in the middle. Place the meatballs in the grandma sauce over a simmer and cook them the rest of the way in the sauce about another 7-8 minutes until they are cooked through and deliciously tender.
  • Cook spaghetti noodles in boiling water until adente and serve with Grandma's homemade tomato sauce and meatballs and grate parmesean cheese on top and serve with crusty bread. Enjoy!