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Spaghetti and Meatballs Recipe

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This recipe for Spaghetti and Meatballs, by , is from Angela's 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!

Angela Lamarche


Italian Meatballs:
1/2 lb. lean Ground Beef
1/2 lb. Italian Sausage
1/4 c. dry Bread Crumbs
1/2 tsp. Pepper
2 Tbsp. dehydrated Onion
2 Eggs, lightly beaten
2 Tbsp. freshly grated Parmesan Cheese
1 tsp. Basil
1/2 tsp. Parsley
1­-2 cloves Garlic, minced
1 tsp. Salt*

1 large Onion, chopped
4-­5 cloves Garlic, minced or pressed
Olive Oil
2 28­oz. cans Crushed Tomatoes
16 oz. Tomato Sauce
1­-2 Tbsp. Sugar (to taste)
2 tsp. Basil
1 tsp. Italian Seasoning
Pinch of Red Pepper Flakes
Salt and Pepper to taste
Pinch of Baking Soda (to help neutralize the acid)

Gently  combine  meatball  ingredients  in  a  medium  bowl.  Shape
into balls, whatever size you like, but I prefer using my standard
cookie scoop  (about  1  Tbsp.)  to shape meat into balls and then
rolling it between my hands to make them even more round. Place
on a broiler pan and broil until the meatballs start to brown–I
actually use my toaster oven. Just because I can. Remove from
oven and set aside until ready to use (or freeze for later use).

Heat olive oil in a large skillet. Add onion and garlic and cook
until onions are translucent and garlic is fragrant. Add remaining
sauce ingredients and combine well. Bring to a simmer and add
meatballs. Simmer on low, uncovered, until desired consistency is
reached–about 25­-30 minutes for a sauce that’s of medium
Serve over hot spaghetti, maybe with
some breadsticks and some freshly grated Parmesan on top. Serves
a lot–like probably 12 regular people or 2 teenage boys.

Prepare meatballs as directed, but divide the meatballs among two
freezer­ safe  containers.  Prepare  sauce  through  adding  all
ingredients to the pan, but don’t simmer; rather, divide the sauce
among the two containers. Freeze until ready to use. When ready
to use, place in slow cooker and cook on low for about 5-­6 hours,
although you’ll want to keep  an  eye on the sauce  and make sure
it’s not burning if you go for the whole 6 hours.




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