- 10 cups Best Basic Red Sauce or store-bought pasta sauce
- 1 large egg
- 1 pound lean ground beef
- 1/2 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground black pepper
- 2 teaspoons yellow mustard
- 1 teaspoon ketchup
- 1/2 teaspoon Baby Bam or Essence
- 1/2 teaspoon salt
Pour the Best Basic Red Sauce into a large, heavy pot.
Bring to a simmer over medium-high heat, stirring occasionally.
Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a long-handled wooden spoon to combine.
Wash your hands, then roll 1 tablespoon of meat between them to form meatballs. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily and will not stick to them!)
When all the meatballs are shaped, wash your hands again and then gently place the balls into the sauce one by one, using the long-handled wooden spoon. Be careful -- bubbling sauce splatters!
Simmer the sauce, uncovered, and allow the meatballs to rest undisturbed for 10 minutes before stirring. When the meatballs rise to the top, it's okay to stir.
Stir the sauce and meatballs. Simmer for an additional 20 minutes and stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Using oven mitts or pot holders, remove the sauce from the heat and serve immediately over cooked spaghetti.