"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Spaghetti and Meat Balls Recipe

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This recipe for Italian Spaghetti and Meat Balls, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Avelina Whitcher Cornoni 1896-1970
Added: Sunday, July 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds hamburg
1 medium onion
1 egg, beaten
1 cup dried bread crumbs
salt and pepper to taste
1 # 2 can tomatoes
1 can condensed tomato paste

Directions:
Directions:
Add onion, egg, bread crumbs, salt and pepper to meat. Work well together with finger tips. Have a heavy saucepan hot with bottom well covered with olive oil. Form meat into small balls and brown in hot oil. Olive oil is used for flavor. Add tomatoes and tomatoe paste dulited with 4 cups of water and simmer again. This thick tomato mixture is the sauce for the spaghetti. About 20 minutes before serving, cook spaghetti in boiling salt water until done, but not soft. Pile spaghetti on a large platter, arrange meatballs around the edge, pour sauce over all. Serve with grated cheese and a tossed green salad with italian olive oil dressing

Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
easy
Personal Notes:
Personal Notes:
I have made Aunt Avelina's Spaghetti and Meatballs on many occasions and this is an all time favorite of mine. This receipe is so simple and delicious. Enjoy!

 

 

 

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