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This recipe for SPAGHETTI AND MEATBALLS, by , is from Recipes from the EIDNESS-NABERHOOD, 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!

Eva Eidness-Naber Sheriff


½ lb. bulk sausage
½ green pepper, diced
½ onion, diced
Saute in Dutch oven, slowly until fat leaves sausage
24 oz. tomato puree
12 oz. tomato paste
24 oz. water
Palmful of crushed basil leaf(put basil in palm of hand and rub
hands together)
Lots of salt and pepper to taste
Pinch of thyme or oregano
“We love each other as

1 lb. ground beef
1 egg
2 T. Parmesan cheese, grated
2 T. flavored bread crumbs
2 T. dried parsley flakes
1 diced large clove garlic,
Dash salt and pepper
Form into meatballs. Fill electric frying pan ¾ full of water & cook meat balls till grease is out, turning once. Put in sauce & cook over low flame about 2 hours. If sauce is too thin remove cover.
I buy the minced garlic in a jar and follow directions for puttingit in water till softened.
I usually make a double batch & freeze any leftovers. If there is any leftover spaghetti, just add sauce & keep in refrig. & reheat or freeze it.

Personal Notes:
Personal Notes:
These are the best meatballs I have ever had.
“We love each other as a result of his loving us first. 1 John 4:19




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