Ingredients:
28 ounces vegetable juice ( Grammie used ED Smith)
5 1/2 ounces tomato paste
10 ounces water
1 tablespoon dry parsley flakes
2 -4 celery leaves
1/2 teaspoon salt
2 -3 garlic cloves ( I use 4-5)
1 1/2 lbs ground beef
2 eggs
1 teaspoon salt
1 tablespoon dry parsley flakes
1 teaspoon garlic powder
1 cup breadcrumbs or 1 cup crackers, crushed
Directions:
SAUCE: In a large pot, mix vegetable juice, tomato paste, water, parsley flakes, celery leaves, salt and garlic.
Cover and cook over medium-high heat.
MEATBALLS: Mix together ground beef, eggs, salt, parsley flakes, garlic powder and bread crumbs together. If too wet, add more bread crumbs; if too dry, spoon some of the sauce into the mix.
GENTLY shape into 2-inch meatballs. You don’t want to press too hard or your meatballs will be tough. My kids like to have “kid-size” meatballs, so we have a mix of big and small meatballs.
Once the sauce comes to a boil, lower heat to simmer and add the meatballs.
Cover and cook for 2 hours.
Makes 12-15 servings.
Our family usually doubles the recipe and then we have a freezer meal and a serving for a lunch the next day too!
I have also made this in the crock pot. Put it on HIGH in the morning (I had it in there for 8 hours).
Servings: 12
Time preparation: 10 min.
Time total: 140 min.