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Spaghetti and Meatballs (Mrs. Emmet McCarthy) Recipe

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This recipe for Spaghetti and Meatballs (Mrs. Emmet McCarthy), by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri McCarthy
Added: Monday, February 4, 2008


1 lb round steak (cubed)
2 ribs celery (diced)
1 medium onion (diced)
1 can sliced mushrooms
2 small cans tomato paste
1 large can tomato sauce
1 large can tomatoes
1/2 c. Parmesan cheese (grated)
1/2 T. parsley
4 bay leaves (whole)
Salt & Pepper
Oregano (to taste)

2 lb. lean ground pork
1 clove garlic minced
1 tsp. parsley
and added to 3/4 c. water
2 eggs
1/2 c. cracker meal
Salt & Pepper

For sauce: SautÚ round steak in a large pot with onions and celery. Once meat is browned add remaining ingredients and simmer for at least two hours (but can be longer).

For meatballs: Combine all ingredients with hands and roll into balls. Bake 35 minutes at 350║ F, then immediately place in the simmering sauce.

Serve all over spaghetti pasta.

Personal Notes:
Personal Notes:
Claude Burpee (restaurant owner) gave this "top secret" recipe to Mary McCarthy-Dughi for a wedding gift on January 1/20/1952 in Pensacola, Florida who then in turn gave it to her mother, Lucille McCarthy




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