Ingredients

• 2 , 28 ounce
• 2 , 6 ounce
• 2 , 8 ounce
• 4 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon dried basil
• 2 teaspoons white sugar
• 0.5 teaspoons salt
• 6 cloves garlic , minced
• 2 tablespoons olive oil
• 0.25 cups red wine

Instructions

1. 1 For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
3. 3 Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
4. 4 Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.

Nutrition per serving