Spaghetti & Meatballs

• Marinara Sauce
• 28 ounces crushed tomatoes (Cento)
• 28 ounces whole tomatoes, blended
• 15 ounces tomato sauce
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 teaspoon parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Mrs. Dash onion & herb
• 1/2 teaspoon Weber roasted garlic & herb
• 1/2 teaspoon black pepper
• 2 teaspoons sugar
• 3 garlic cloves, minced
• Meatballs
• 1 pound grass fed ground beef
• 1/2 cup Italian bread crumbs
• 1/2 cup Parmesan cheese
• 1/4 cup organic milk
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon parsley

1. Place all sauce ingredients in a large stock pot and bring to a slow boil stirring frequently.
2. Mix all ingredients together in a large mixing bowl.
3. Spoon mix the mixture, then use your hands to get ingredients well incorporated.
4. Roll into meatballs, and drop right into the bubbling sauce.
5. Gently mix the meatballs into the sauce, keep lid slightly ajar, and allow to cook for 2 hours stirring often.
6. Serve over cooked spaghetti, and top with fresh parmesan cheese and fresh basil.

marinara sauce, tomatoes, tomatoes, tomato sauce, olive oil, salt, basil, oregano, parsley, garlic, onion, garlic, black pepper, sugar, garlic, meatballs, ground beef, italian bread crumbs, parmesan cheese, milk, egg, salt, black pepper, parsley

Taken from food52.com/recipes/75614-spaghetti-meatballs (may not work)