Best Spaghetti ‘N’ Meatballs

• 2 eggs
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup tomato juice, milk or beef broth
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion
• 1 teaspoon Italian seasoning
• 1/2 teaspoon each salt, poultry seasoning and garlic powder
• 2 pounds bulk pork sausage
• 4 cups water
• 2 cans (11-1/2 ounces each) tomato juice
• 3 cans (6 ounces each) tomato paste
• 1 jar (1/2 ounce) dried celery flakes
• 1 bay leaf
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• Hot cooked spaghetti

1. In a large bowl, combine eggs, bread crumbs, cheese, tomato juice, green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain.
2. In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally. Discard bay leaf.
3. Add meatballs to sauce; simmer for 1 hour or until a thermometer reads 160u0b0. Serve with spaghetti.

eggs, bread crumbs, parmesan cheese, tomato juice, green pepper, onion, italian seasoning, salt, pork sausage, water, tomato juice, tomato paste, celery flakes, bay leaf, italian seasoning, salt, pepper, green pepper, onion, garlic

Taken from www.tasteofhome.com/recipes/best-spaghetti-n-meatballs/ (may not work)