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Spaghetti and Meatballs with Polenta Recipe

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This recipe for Spaghetti and Meatballs with Polenta is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
2 T. olive oil
1/2 cup finely chopped onions
1 minced garlic clove
4 cups water
28 oz. can Tomato Puree
12 oz. can tomato paste
1 T. sugar
2 t. salt
1 t. oregano
1/2 t. basil
1/2 t. pepper
1 large bay leaf

Meatballs:
2 lbs. ground beef
1 lb. ground pork
1 lb. ground veal
4 cups bread crumbs
2 cups Parmesan cheese
4 eggs
4 cloves garlic
4 T. parsley
1 1/3 cup red wine
1 1/2 cups water
4 t. Salt
2 t. pepper

Polenta:
3 cups water
1 t. Salt
1 cup polenta
1/2 cup Parmesan cheese
3 T. Butter
Splash of cream, pepper and eco
Directions:
Directions:
Sauce:
In Dutch oven, cook onion and garlic in oil until tender. Stir in remaining ingredients. Heat to boiling; reduce and simmer uncovered for one hour. Remove bay leaf.

Meatballs:
Combine all ingredients. Shape into 1/2 inch balls. Bake in 400º oven on a raised baking sheet for 25 minutes. Add to sauces and simmer for 15 minutes.

Polenta:
Combine first three ingredients, simmer stirring constantly till thick. Add rest of ingredients and stir in. Let rest for 5-10 minutes.

 

 

 

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