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Dec 132011
 

Spaghetti And Meatballs

I have been making this version of sauce and meatballs for more years than I can remember and can’t for the life of me figure out where it came from, but it’s always been a big hit for all who have tried it………

 

Sauce:
3/4 cup chopped onions
2-3 cloves garlic, minced
1 can (12 oz) tomato paste
1 can (15 oz) whole peeled tomatoes, chopped
1 tbsp parsley
1 teas salt
1 teas sugar
1/2 teas pepper
1/2 teas oregano
1/4 teas basil
2 cups water

Meatballs:
1 lb lean ground beef
1 clove garlic, minced
1/2 cup plain bread crumbs
1 tbsp parsley
1 egg, slightly beaten
1/4 cup Parmesan cheese
1/8 teas pepper

 

In a large Dutch oven, combine all the sauce ingredients and bring to a good simmer. Meanwhile, in a large bowl combine the meatball ingredients and mix well. Roll meat into balls and carefully drop into the simmering sauce; an lady from Italy taught me this version verses frying or baking them off first. Cover pan and continue to simmer for at least 2 hours, stirring occasionally and gently, as not to break meatballs. Serve up on your favorite pasta and of course some homemade garlic bread! Enjoy!

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  One Response to “Spaghetti And Meatballs”

Comments (1)
  1. I had to check out the dozens of other great recipes and articles before I finally got to this one, the recipe I wanted in the first place! A nice phone call, a Packer win and an hour or so on your site? Happy New Year to me!!! Keep up the great work.

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