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SPAGHETTI AND MEAT BALLS Recipe

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This recipe for SPAGHETTI AND MEAT BALLS, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Stephens

Category:
Category:

Ingredients:  
Ingredients:  
4 slices white bread
cup chopped onion
cup milk
1 teaspoon salt
2 eggs
teaspoon pepper
1 teaspoon basil
cup Parmesan cheese
1 teaspoon oregano
1 pounds ground beef
1 teaspoon fennel seed
pound pork sausage
1 cloves garlic, chopped

Directions:
Directions:
Pour milk over bread slices. Add eggs, salt, chopped onion, basil, oregano, fennel seeds, garlic, pepper and cheese. Mix thoroughly. Add meats and mix again. Set aside.

SPAGHETTI SAUCE/BROTH

24 ounce Contadina diced Italian herbs tomatoes
1 teaspoon oregano
3 beef bouillon cubes
1 teaspoon fennel seeds
teaspoon salt
1 teaspoon basil
1 teaspoon pepper
cup chopped onion
1 can (12 ounce) tomato sauce (Contadina)
1 garlic clove, chopped fine

Combine bouillon cubes with tomatoes, herbs, garlic, salt and pepper. Bring to boil. Form meat mixture into balls and drop into boiling spaghetti sauce and cook for 30 minutes at gentle boil. Stir tomato paste in carefully to avoid breaking up the meat balls. Add tomato paste the last 10 minutes and turn off heat. Spaghetti is cooked at the same time you add the tomato paste to the sauce.
To serve: Place meat balls on serving platter and spaghetti sauce in bowl. Each person can decide how much sauce they want on their spaghetti.

 

 

 

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