"Hunger is the best sauce in the world."--Cervantes

Spaghetti and Meatballs Recipe

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This recipe for Spaghetti and Meatballs, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Saturday, November 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. uncooked spaghetti
grated parmesan cheese for serving

Meatballs:
1 large egg
2 slices white sandwich bread, torn into small pcs.
1/4 cup grated parmesan cheese
2 Tbsp. fresh or dry parsley, chopped
1 tsp. salt
1/2 tsp. pepper
2 tsp. garlic, minced
1 lb lean ground beef

Sauce:
2 Tbsp. olive oil
3/4 cup onion, chopped
1 Tbsp. garlic, minced
1 can (28 oz) crushed tomatoes in puree
11/4 tsp each salt and pepper

Directions:
Directions:
Heat oven to 425F. Line a rimmed baking sheet with foil (for easy cleanup). Bring a large pot of lightly salted water to a boil. Meanwhile make meatballs: Beat egg with a fork in a medium bowl. Stir rest of meatball ingredients except beef. Add beef; mix until combined. Form into 16 (1 1/2 inch) balls. Place on lined baking sheet. Bake 12 minutes, or until cooked through. While meatballs bake, heat oil in a large saucepan over medium heat. Add onion; saute 5 minutes, or until translucent. Add remaining ingredients; bring to a boil, reduce heat and simmer 8 minutes, or until slightly thickened. Meanwhile, add spaghetti to boiling water and cook as package directs. Drain; return to pot. To serve: toss pasta with about half of sauce. Stir meatballs in remaining sauce. Spoon on pasta. Serve with grated cheese. Serves 4.

 

 

 

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