Spaghetti and Meatballs

 Ingredients

Sauce

1 onion, chopped
1 sweet pepper, chopped
1/2 Tbs. oil
1 large can plus 1 medium can tomatoes
2 cans tomato paste
1 can mushrooms, drained
2 hot peppers
1 tsp. basil
salt and pepper
1 pkg. spaghetti, cooked

Meatballs

1 sweet pepper, chopped fine
1 onion, chopped fine
1 tsp. basil
2 eggs
salt and pepper
8 crackers, crumbled
1 hot pepper, chopped fine
2 to 4 garlic cloves, minced
2 lbs. ground beef

Directions

Heat oil in a large sauce pan. Sauté the onion and green pepper in the oil until tender.
Add the tomatoes, tomato paste, mushrooms, hot pepper, and basil. Season with salt and pepper to taste..
Bring to a boil, then turn the heat to low. Simmer for about 2 hours, stirring occasionally to keep it from burning on the bottom.
As the sauce is simmering, begin making the meatballs and put the water on the stove to boil to make the spaghetti. Cook the spaghetti according to package directions.  Drain the spaghetti when it is done.

Preheat oven to 400° Line a large baking sheet or cookie sheet with parchment paper, or lightly grease the bottom, so the meatballs do not stick.

In a bowl, combine sweet pepper, onion, basil, eggs, crackers, hot pepper, and garlic cloves.  Add salt and pepper as desired.  

Mix in the ground beef until combined.  It is important to not overwork the meatballs, or they will be tough.  

Roll into 1-inch meatballs and place on prepared baking sheet or cookie sheet. Bake for 15 to 20 minutes, or until the meatballs are browned and cooked through.   Pour sauce and place meatballs over hot spaghetti.  You can sprinkle some Parmesan cheese over the top and serve with toasted garlic bread.