Grammie's Spaghetti and Meatballs

• 28 ounces vegetable juice (Grammie used ED Smith)
• 5 12 ounces tomato paste
• 10 ounces water
• 1 tablespoon dry parsley flakes
• 2 -4 celery leaves
• 12 teaspoon salt
• 2 -3 garlic cloves (I use 4-5)
• 1 12 lbs ground beef
• 2 eggs
• 1 teaspoon salt
• 1 tablespoon dry parsley flakes
• 1 teaspoon garlic powder
• 1 cup breadcrumbs or 1 cup cracker, crushed

1. SAUCE: In a large pot, mix vegetable juice, tomato paste, water, parsley flakes, celery leaves, salt and garlic.
2. Cover and cook over medium-high heat.
3. MEATBALLS: Mix together ground beef, eggs, salt, parsley flakes, garlic powder and bread crumbs together.
4. If too wet, add more bread crumbs; if too dry, spoon some of the sauce into the mix.
5. GENTLY shape into 2-inch meatballs.
6. You don't want to press too hard or your meatballs will be tough.
7. My kids like to have "kid-size" meatballs, so we have a mix of big and small meatballs.
8. Once the sauce comes to a boil, lower heat to simmer and add the meatballs.
9. Cover and cook for 2 hours.
10. Makes 12-15 servings.
11. Our family usually doubles the recipe and then we have a freezer meal and a serving for a lunch the next day too!
12. I have also made this in the crock pot.
13. Put it on HIGH in the morning (I had it in there for 8 hours).

vegetable juice, tomato, water, parsley flakes, celery, salt, garlic, ground beef, eggs, salt, parsley flakes, garlic, breadcrumbs

Taken from www.food.com/recipe/grammies-spaghetti-and-meatballs-100054 (may not work)