How to make it

  • NOTE: Handle meatballs with care before and after they are cooked as they will break more easily than ordinary meatballs due to the added eggs, but they will be more airy, tender and tastier than ordinary pre-cooked meatballs). If you prefer, you may pre-cook the meatballs before adding to the recipe.
  • Put all the meatballs ingredients in a large bowl, mix well and make small meatballs. Keep refrigerated or make the meatballs just before adding them (raw - see my note) to the sauce after 2 hours of cooking. When adding the meatballs to the sauce, lower the heat to simmer (low heat) and cook for 6 to 8 hours.
  • In a large pot, cover the bottom with cooking oil. Add the garlic and cook slightly (do not brown). Add the 4 cans of tomato juice, all the SPICES indicated for the sauce. Mix all ingredients well and bring to a boil.
  • Add the meatballs after 2 hours of cooking.
  • Turn heat to low or simmer and cook between 6 to 8 hours, STIRRING OFTEN during the cooking time. DO NOT PLACE A COVER ON THE POT, TO LET THE WATER EVAPORATE and thicken the sauce during cooking time.
  • Serve over spaghetti or spaghettini with with a salad and garlic bread.

Reviews & Comments 2

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    " It was excellent "
    quepidoll ate it and said...
    Yum....Thanks for sharing!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    sharyl4 ate it and said...
    My friends Mom used to make a sauce that cooked all day, which was exellent!! She passed on and I never knew how she made it. I will give this a try and hope.......! Thanks :) :) :)
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