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Spaghetti and Meatballs
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No, David, this wasn’t a secret recipe. Just a darn good one!

3/4 c. chopped onions

2 cloves garlic, minced or crushed

1 1/2 Tbsp. oil

1 large can of crushed red tomatoes

1 6-oz. can tomato paste

1 can tomato soup

1 Tbsp. sugar

1 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. pepper

1 tsp. salt

1 or 2 bay leaves

1 can of mushrooms

1/4 c. Parmesan cheese

1 lb. spaghetti noodles

In a large pan, simmer onions and garlic in the oil. Do not brown. Add next 9 ingredients. Bring to a boil. Simmer 1 1/2 hours on low heat. Remove bay leaves. Add cheese and mushrooms. Remove from heat.


1 lb. lean ground chuck

1 lb. Italian sausage (Bob Evans is okay)

2 eggs, beaten

1/2 c. milk

1 c. soft breadcrumbs (you can grind fresh bread in an electric grinder)

1/4 c. Parmesan cheese

1 tsp. salt

Mix all ingredients well. Shape into 2-inch balls. Lay on cookie sheet and bake at 350 degrees. Turn every five minutes and lightly brown on both sides (probably about 10-15 minutes.) Add to spaghetti sauce (that has already been simmered for 1 1/2 hours.) Simmer sauce and meatballs an additional 30 minutes.

Serve over spaghetti.