"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Art's Spaghetti and Meatballs Recipe

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This recipe for Art's Spaghetti and Meatballs, by , is from Grandma Peggy's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MeriAnn Ellett Boxall
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Meatballs:
1 lb ground beef
1/2 ground sausage
1 c. fresh white bread crumbs (4 slices, crust removed)
1/4 c. seasoned dry bread crumbs
2 tbsp chopped fresh flat leaf parsley
1/2 c. freshly grated Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 tsp. ground nutmeg
1 extra-large egg beaten
Vegetable Oil
Olive Oil

Sauce:
1 tbsp olive oil
1 med. yellow onion
1 1/2 tsp. minced garlic
1/2 c. red wine
1 (28 oz.) can crushed tomatoes
1 tbsp. chopped fresh flat leaf parsley
1 1/2 tsp. Kosher salt
1/2 tsp freshly ground pepper

Directions:
Directions:
For the Meatballs:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in bowl. Combine lightly with a fork. Using your hands, form the mixture into 2 inch meatballs you will have 14-16.

Pour equal amounts of vegetable oil and olive oil into a large skillet to about 1/4 inch deep. Heat the oil. Very carefully, in batches, place the meatballs into the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. About 10 minutes per batch. Remove the meatballs and place on a plate covered with paper towels. Don't discard the oil.

For the Sauce:
Heat the Olive oil in the same pan you cooked the meatballs in. Add the onion and saute over medium heat until translucent. about 5-10 minutes. Add the garlic and cook for 1 more minutes. Add the wine and cook on high heat, scraping up all the brown bits in the bottom of the pan, until almost all of the liquid evaporates. (around 3 minutes) Stir in the tomatoes, parsley, salt and pepper.

Return the meatballs to the sauce, cover and simmer on the lowest heat for 25-30 minutes until the meatballs are cooked through. Serve hot on cooked spaghetti.

Alternate directions if time allows: Once sauce is prepared add pork on the bone to the sauce mixture (pork chops or ribs) cook for 3-4 hours. Also can ad cubed Italian Sausage. It adds flavor to the sauce.

 

 

 

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