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Go-to Spaghetti and Meatballs Recipe

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This recipe for Go-to Spaghetti and Meatballs, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Darrington
Added: Monday, October 22, 2007


16 ounces spaghetti noodles

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground beef or turkey
4 cloves garlic, minced
1 egg
1/4 teaspoon crushed red pepper
1 handful of flat-leaf parsley leaves,
chopped, about 2 tablespoons
A handful flat-leaf parsley leaves,
1/4 cup Parmesan cheese
chopped, about 2 tablespoons
1/2 cup Italian bread crumbs
A small handful of fresh chopped
splash of milk
basil, about 2 tablespoons (if you
salt and pepper to taste
have it, not completely necessary)

1 28-ounce can crushed tomatoes

Salt and freshly ground black


Put water in a pot to boil the spaghetti. Preheat oven to 450. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and let simmer while you're making the meatballs and boiling the pasta.

Place meat in a large mixing bowl and punch a well into the center. Fill well with the next 6 ingredients. Mix well, but not too much. Divide into 4 equal parts; roll each part into 4 balls and space equally onto a baking sheet. Roast meatballs for 12 minutes. Break a meatball open and make sure it is cooked. Serve over hot spaghetti and sauce, topped with freshly grated Parmesan cheese. Add garlic bread and salad for a complete feast!

Personal Notes:
Personal Notes:
Yummy family favorite! Spence likes to eat this about once a week.




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