5 lb. ground beef (80 to 88% lean)
1 green pepper, chopped
1 white onion, chopped
1 (15 oz.) can Italian bread crumbs (Progresso)
1 (28 oz.) can tomato sauce, divided
2 (24 oz. ea.) jars spaghetti sauce (Ragu)
6 (1 1/2 oz. ea.) env. "Thick and Zesty" spaghetti sauce powder (McCormick)
6 (8 oz. ea.) cans tomato paste
water
salt and pepper, to taste
garlic powder, to taste
prepared thin spaghetti noodles (your choice)

MEATBALLS:

In large bowl mix hamburger, green peppers, onions, 2 to 3 cups of bread crumbs and 1/2 can of tomato sauce. Then make into large balls, about 3-inches.

In a roaster pan, bake meatballs until lightly browned on top at 450°F. Take meatballs out of the oven and set aside on a plate.

SPAGHETTI SAUCE:

In the same pan mix the rest of the tomato sauce, Ragu jars, sauce packets and tomato paste. On the back of sauce packets there will be the amount of water you need, use the amount for each packet. Season with salt, pepper and garlic powder, if needed.

Put meatballs back into the pan with uncooked sauce. Put foil over pan. Then bake at 350°F for an hour and a half to two hours. Remove from oven let it sit for 5 to 10 minutes.

Serve over cooked spaghetti noodles. Serves many guests. Recipe may be halved.

Submitted by: The Horn Family