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Homemade Meatballs and Spaghetti Recipe

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

Lisa Solice
Added: Monday, February 13, 2006


2 lbs ground beef
1 ½ cups fine dry Italian bread crumbs
¾ cup of grated parmesan cheese
1 tbsp minced parsley
¾ cup milk
3 beaten eggs
1 ½ tsp salt
1/8 tsp pepper
4 garlic cloves, minced
1 diced red onion
1 diced green pepper
1 tbsp EVOO
5 cups canned diced tomatoes
2 small cans sliced mushrooms (optional)
6 tbsp minced parsley
1 tbsp oregano
2 small bay leaves
2 ½ tsp salt
¼ tsp sugar
1 tsp Worcestershire sauce
Angel hair spaghetti

Mix and form into small balls (2 inch) the first 8 ingredients and set them aside (keep them room temperature unless you aren’t making your sauce right away). In a large 4 qt pot, heat up olive oil and sauté garlic, peppers and onions until soft. Add tomatoes, mushrooms and all spices. Heat sauce to a boil, then turn down to simmer for 1 hour.

After an hour, start to add meatballs. Make a circle on the outside of the pot and work your way to the center (meatballs can touch each other). Try not to put meatballs on top of each other if you can help it. Gently push meatballs to bottom of pot with a spoon if you need to layer. Let meatballs simmer with sauce for an hour or until meatballs are done.

Serve sauce over angel hair spaghetti and top with parmesan cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Goes great with hot garlic cheese bread. Leftovers just get better with more time in the frig! If anyone gets the bay leaves, tell them to throw them back in the pot!




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