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Spaghetti and Meatballs Recipe

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

Contributor:  
Contributor:  
Gaynor Beiler
Added: Saturday, September 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1 28 oz. can Italian tomatoes
12 oz. can tomato paste, plus 2 1/2 cans water
1 8 oz. can tomato sauce
1 tsp. salt
1 tsp. sugar
pinch baking soda
pepper
Meatballs:
1 1/2 lbs. ground beef
4 slices bread made into crumbs
1 1/2 tsp. salt
pepper
meat tenderizer (a shake)
garlic salt
minced dry onions
grated cheese
2 eggs
1/4 c. milk

Directions:
Directions:
Puree the whole tomatoes or put them through a mill. Add remaining ingredients for the sauce. Bring to a boil while you mix the ingredients for the meatballs.
Use your own tastes for the unmeasured ingredients. I don't use the salt at all in this recipe. I use garlic powder instead of garlic salt.
Drop golf ball sized meatballs into the boiling sauce. When all the meatballs are added, reduce the heat to a simmer and cook for 3 hours. Stir several times.
Serve with thin spaghetti and garlic bread.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This one of Reba Alden's tried and true recipes. The only thing I left out was the dried green peppers in the meatballs. Much better without. I've added pieces of cooked italian sausage to this in addition to the meatballs. I also use about 1 tsp. dried basil in the sauce. This is my favorite sauce and I make it as often as possible. I use the meatball recipe and freeze them for another use. I believe Reba was given this recipe while she lived in Mount Carmel.

 

 

 

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