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Main Dish: Spaghetti Sauce and Meatballs Recipe

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This recipe for Main Dish: Spaghetti Sauce and Meatballs, by , is from GiGi's Generational Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Skodny
Added: Thursday, August 20, 2009


2 cans Hunts tomato sauce
1 large can Hunts tomato paste
2 cans water (use tomato sauce can)
1/2 pound ground chuck
1 tsp. garlic salt
1 tsp. oregano
1 tsp. onion salt
1/2 tsp. pepper
1/2 cup dry vermouth

1 pound ground chuck
2 eggs
1/2 cup bread crumbs
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/3 cup water

1. In large pot, brown 1 pound ground chuck; drain fat. 2. Add sauce, paste, and water.
3. Add spices.
4. Cook over low heat for 3 hours.
5. Add vermouth and cook another hour.

Preparation: In large Dutch oven, pour oil in to approximately 1". Heat oil. To test if oil is hot enough, wet fingers and "flick" water into oil. If oil sizzles, it is ready.
1. Pour bread crumbs in small bowl; add water until crumbs are wet and soupy. Set aside.
2. Combine ground chuck, eggs, bread crumb mixture, Parmesan cheese, and spices. Mix well with hands.
3. Form 1/2" to 1" balls.
4. Fry in hot oil until browned and inside of meatball is done - approximately 5-6 minutes. Be sure to turn meatball every 2 minutes or so for even browning.

Personal Notes:
Personal Notes:
Original recipe from Grandma Kreilick and Aunt Joyce




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