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Spaghetti & Meatballs
Chef:  Merrill Powers - Spearville, KS          Category:  Main Dishes

1/2 cup onion, chopped
2 cups canned whole tomatoes
2 cups water
1 tablespoon sugar
1/2 teaspoon pepper
3 tablespoons fat
2 (6 oz.) cans tomato paste
2 teaspoons salt
1 bay leaf
1 1/2 lbs. ground beef
1 cup fine dry bread crumbs
1 tablespoons chopped parsley
1/4 cup milk
3/4 teaspoon salt
1/2 cup Parmesan cheese, grated
1 clove garlic, minced
2 eggs, well beaten

1/8 teaspoon pepper
2 tablespoons fat

Directions: Cook onion in hot fat until tender but not brown. Add tomatoes, water, sugar, pepper, tomato paste, salt and bay leaf. Cook slowly for 45 minutes. Combine ground beef, bread crumbs, parsley, milk, salt, cheese, garlic, eggs and pepper. Brown in hot fat. Add to spaghetti sauce and cook over low heat 15 minutes or until meatballs are done. Remove bay leaf and serve over hot spaghetti. Or cool to room temperature in refrigerator and then using oven proof casserole dish, pour cooled sauce and meatballs over prepared spaghetti. Cover tightly and freeze. To reheat, bake in 350°F oven for 1 1/2 hours.

Notes: Serve with grated Parmesan to sprinkle and garlic bread and enjoy!