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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mary Waishwell's Meatballs for Spaghetti Recipe

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This recipe for Mary Waishwell's Meatballs for Spaghetti is from Our Family Favorites Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 1lb. ground chuck (could add a little pork if you want)
3 slices bread crumbs (or dry toast)
2 T. chopped parsley
1 clove garlic chopped
1 egg
2 T. grated Parmesan cheese
1 tsp. salt
1/4 tsp black pepper
olive oil

If using toast- soak in cold water several minutes and pat dry. Shred into small pieces or just add the breadcrumbs.
Combine all in a bowl and work with hands until blended.
Form into 12 medium size balls and fry in olive oil until brown on all sides.
Add to spaghetti sauce.(should cook in sauce at least 1/2 hour)
You can just fry loose and add to sauce. If this choice, then do not add bread crumbs.

Personal Notes:
Personal Notes:
Mom made the meatballs huge, to my mind. We always enjoyed!




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