"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spaghetti and Meatballs Recipe

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This recipe for Spaghetti and Meatballs, by , is from The Rhodes/Lynch Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Rhodes
Added: Sunday, April 20, 2008


1# ground chuck
1 cup parmesian cheese
1 cup plain bread crumbs
1/4 cup parsley
1 egg
salt and pepper to taste

1 green pepper, diced
1 clove garlic, minced
2 cans, diced tomatoes
3 cans, tomato sauce
1 can, mushrooms, pieces and stems
2 cans, tomato paste
1/2 tsp. salt
1/2 tsp pepper
1/2 tsp onion salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp crushed red pepper
1 cup, red wine

Combine meatball ingredients. Roll into 1 to 2 inch meatballs. Brown meatballs in 350 oven for 20 minutes. Transfer to stove (medium-high heat), add sauce ingredients and bring to a slow boil (bubbling), stirring frequently. Reduce heat to low and simmer for at least one hour.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes prep, 1 1/2 hours cook time
Personal Notes:
Personal Notes:
A family favorite. Serve with salad, garlic bread and Chianti!

John ups his spices to 1 Tablespoon each for an added kick!




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