Ingredients
28oztomatoes,chopped
6oztomato paste
8oztomato sauce
4tspdried oregano
2tspdried parsley
1tspdried basil
2tspwhite sugar
½tspsalt
6clovesgarlic,minced
2tbspolive oil
¼cupred wine
1¼lbsground meatloaf mix,beef, pork veal
1½cupscorn flakes cereal,crushed
3eggs
3clovesgarlic,minced
½cupparmesan cheese,grated
3tbsptomato paste
2tspdried oregano
2tbspdried parsley
1tbspwhite sugar
½tspgarlic salt
½tspground nutmeg
½tspground black pepper
Preparation
Combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot.
Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often. Set aside.
Preheat an oven to 350 degrees F. Coat a baking sheet with non-stick cooking spray.
Combine the meatloaf mix, corn flakes, eggs, garlic, Parmesan cheese, tomato paste, dried oregano, dried parsley, sugar, garlic salt, nutmeg, and black pepper in a large bowl.
Mix well with a large fork. Form the meat mixture into 1½-inch firm balls. Place the meatballs on the prepared pan.
Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.
