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Maw Maw's Meatballs and Spaghetti Gravy

Maw Maw’s Meatballs and Spaghetti Gravy

Maw Maw's Meatballs and Spaghetti Gravy
Maw Maw’s Meatballs and Spaghetti Gravy
Maw Maw's Meatballs and Spaghetti Gravy
Recipe By:
Maw Maw's Meatballs and Spaghetti Gravy
  • 5-8 lbs. of ground meat (if you prefer to mix half ground pork and beef, has a very nice flavor)
  • 1 c. milk
  • 1 dozen eggs
  • 8 slices of whole wheat bread or any old bread you have (broken into pieces)
  • 1 (16-oz.) container chopped onion mix
  • 1 T. minced garlic
  • 1 T. black pepper
  • 1 T. salt
  • 1 T. garlic powder
  • 1 t. dried basil
  • 1 t. dried oregano
  • ¼-1/2 c. Italian bread crumbs
  1. In large bowl, place cracked eggs. Whisk until blended.
  2. Add milk and bread slices. Take your hands and break up bread more and blend the mixture.
  3. Add the onions, garlic and seasonings. Mix well.
  4. Add the ground meat and fold with your hands until blended.
  5. Add the bread crumbs to make it hold together but not too dry.
  6. Form meatballs. You can fry them until golden brown in skillet or place on baking sheet sprayed with PAM and bake until golden brown. Drain them after cooking.
  7. If you are using right away, place into your marinara sauce and let simmer for 1-1/2 hours. Here, longer is better. After cooking meatballs, and if you are not using them right away, place in Ziploc bags and freeze. Thaw and place in your gravy and cook as shown above.
*****This will make about 7 dozen meatballs. I like to make a large batch and freeze. Just have to pop them in the gravy when needed.
Maw Maw's Meatballs and Spaghetti Gravy
Recipe By:
  • 3 lbs. ground meat
  • 1 (16-oz.) container of chopped onion mixture
  • ¼ c. minced garlic
  • 2 bay leaves
  • 1 (12-oz.) can tomato paste ( use a good quality one)
  • 1 (14.5 oz.) can stewed Italian tomatoes
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (24-oz.) jar (one of each) Prego Mushroom Sauce;
  • Traditional Sauce, Tomato, Onion, Garlic Mix *****Don’t tell my ancestors I use this but I find it gives the sauce an extra thickness and it quickens the cooking process.
  • 2 t. garlic powder
  • Salt and black pepper to taste
  • 1 T. dried oregano
  • 1 T. dried basil
  • ½ -3/4 c. sugar
  • Water
  1. In large pot, add ground meat and onion mixture and brown the meat. Add garlic and cook another 2 minutes.
  2. You can drain off excess fat if desired.
  3. Add tomato paste, stewed and diced tomatoes. Blend well.
  4. Add sugar, oregano, and basil and simmer over medium heat for 10-12 minutes. Stir to keep from browning on bottom. You will see the redness will darken a bit. This is what you want. It is the caramelizing of the onions and paste.
  5. Add the 3 jars of Prego (if you do not like one of the flavors just use 3 of your favorite.)
  6. Fill the 3 empty jars with hot water and plus one more jar of water and add to gravy. You want the gravy to be loose so that it can simmer for an hour. Blend well.
  7. Add bay leaves and season with salt and black pepper and garlic powder.
  8. Simmer for 1 hour or until thicken. If it gets to thick, just add more hot water. Season to taste again.
  9. Serve over your favorite pasta.
*****Always freeze your leftover sauce. Later you can add meatballs, whole chicken pieces or deboned and have chicken spaghetti. I will later show you how to do baked spaghetti with the leftover chicken spaghetti. Spaghetti gravy always gets better the next day.
If you choose to leave out the ground meat, you will have the basic marinara sauce.

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