Hoosiers EP's Spaghetti And Meatballs
Created by dienia b on July 1, 2025
- Servings: 8
- Prep Time: 1d
- Cook Time: 39m
- Recipe #44794
Ingredients
- Meatballs*
- 1 1/2 pounds ground beef, (chuck)
- 1 egg
- 1 cup bread crumbs
- 1 tablespoon parsley flakes, dried
- 1/2 cup onions, minced
- 1 clove garlic, smashed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Spaghetti
- 16 ounces spaghetti, dry
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 48 ounces V-8 juice (1 can)
- 8 ounces tomato sauce (1 can)
- 1/4 cup bacon grease
- Garnish
- 4 ounces parmesan cheese, grated
How to Make
-
Step 1: Mix meatball mixture and put in fridge overnight.
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Step 2: Next day, form meatballs.
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Step 3: Heat bacon grease in stock pot and add meatballs and brown.
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Step 4: Meanwhile, cook spaghetti in heavily salted boiling water until al dente and drain.
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Step 5: When meatballs are browned add tomato sauce and juice.
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Step 6: Rinse out cans with 1/2 cup pasta water, don't burn yourself.
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Step 7: Simmer with drained spaghetti until tight.
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Step 8: Season to taste.
Nutritional Facts
- Serving Size: 1 (417.1 g)
- Calories 533.6
- Total Fat - 20.6 g
- Saturated Fat - 7.7 g
- Cholesterol - 196.9 mg
- Sodium - 883 mg
- Total Carbohydrate - 49.1 g
- Dietary Fiber - 0.9 g
- Sugars - 2.4 g
- Protein - 39.9 g
- Calcium - 204.8 mg
- Iron - 6 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.4 mg