Grandma’s Spaghetti and Meatballs I grew up with this dish, which my mother made about once a year. It was a family favorite. It is labor intensive, but it is worth it. And the aromas that fill the house when it is in the oven are amazing. It is best if you have a meat grinder for this recipe, but a food processor will do. The Meatballs: ½ pound each of beef, pork and veal, ground together 3-5 garlic cloves 1 c bread crumbs 2 sprigs of parsley 1 c ground onion 1 c ground celery ½ c grated parmesan salt and pepper olive oil Grind garlic and parsley together (drain off vegetable juices from all the ground vegetables. Put all ingredients in a large mixing bowl and mix well. Sauté meatballs in about ½ inch of olive oil until lightly browned. The size of the meatballs is up to you, but I usually make them small so there are about 80 to 90. Work in batches. As they brown, place in a large dutch oven or roaster. The Sauce: 2 large onions 1 large bell pepper 6 garlic cloves Juice of 2 lemons ¼ c parmesan cheese 2 cans Italian tomatoes, but up rather fine 2 cans tomato paste 2 cans tomato sauce Grind together onions, bell pepper and garlic. Place vegetables in a skillet with the olive oil used to cook the meatballs (all but a few tablespoons of the oil can be drained off). Add lemon juice, cheese, tomatoes, tomato paste and tomato sauce. Mix well and cook slightly. Pour over meatballs and cook 3 hours in 275-degree oven. © 2010 Copyright, Laurie Erdman