1 (15 ounce) can tomato sauce
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can tomato paste
1 (10.75 ounce) can condensed milk
1 (12 ounce) can tomato sauce
2 (10 ounce) cans dried tomatoes
2 cups water
1 tablespoon salt
1 tablespoon ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 cup minced celery
1/2 cup chopped carrots
1 cup chopped mixed salad greens
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, stir tomato sauce, tomato paste, tomato sauce, and tomato paste, then reduce heat to medium low. Simmer 15 minutes. Drain excess.
In a medium saucepan or stockpot, heat tomato sauce, tomato paste, tomato sauce, and tomato sauce, then stir in 2 cups water, salt, pepper, nutmeg, cloves, paprika, and salt. Bring to a simmer, then reduce heat to medium low. Simmer 1 hour.
Remove from heat, and whisk in celery, carrots, and chopped salad greens. In a medium bowl, combine cheese, celery mixture, and garlic powder. Spoon mixture into meatballs, and sprinkle with bread crumbs and salt and pepper.
Bake in preheated oven for 30 minutes, until meatballs are brown.